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Title: Rice Pudding With Raspberry Sauce
Yield: 8 Servings

Ingredients

----------------------------------PUDDING-----------------------------------
    2/3 c  sugar
    1/2 c  water
      2 pk unflavored gelatin
    1/2 ts salt
      2 c  milk
  1 1/2 c  cooked rice
      2 ts vanilla
      1 c  whipping cream

Instructions

------------------------------RASPBERRY SAUCE-------------------------------
1 pk (10-oz) frozen raspberries;
-thawed
1 tb cold water
2 ts cornstarch

Heat sugar, water, gelatin and salt in a 2-quart saucepan, stirring
constantly, until gelatin is dissolved, about 1 minute. Stir in milk, rice
and vanilla. Place saucepan in bowl of iced water, stirring occasionally,
until mixture mounds slightly when dropped from spoon, about 10 minutes.

Beat whipping cream in chilled bowl until stiff. Fold whipped cream into
rice mixture. Pour into ungreased 6-cup mold or serving bowl. Cover and
refrigerate until firm, about 3 hours. Unmold by dipping briefly in warm
water and loosening edge with spatula; invert on serving plate. Serve with
Raspberry Sauce. Makes 8 servings, 360 calories per serving.

Raspberry Sauce: Heat raspberries, with syrup, to boiling. Mix water and
cornstarch; stir into raspberries. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Cool. Press through sieve to remove seeds.

MICROWAVE DIRECTIONS: Mix all ingredients for Raspberry Sauce in 4-cup
microwavable measure. Microwave uncovered on HIGH (100%), stirring every
minute, until mixture thickens and boils, about 4-5 minutes.

FROM BETTY CROCKER "RECIPES FOR

TODAY"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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