Recipe for cooking imperial rice pudding

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Imperial Rice Pudding

Scant 1/2 c. white rice
2 1/4 c. milk
1 env. gelatin
1/4 c. water
3 Tbsp. sugar
1 1/4 tsp. vanilla extract or flavoring
Pin. of salt
1 c. whipping cream
2 c. raspberries (fresh or frozen,
    defrosted and well drained)

Cook the rice in the milk for 20 mins. over med. heat. Remove from heat and fluff with a fork.

While the rice is cooking, soak gelatin in water.

To the cooked rice add 2 Tbsp. of the sugar, 1 tsp. of the  vanilla and the salt. Add softened gelatin. Refrigerate, fluffing occasionally with a fork.

Whip cream until stiff, adding remaining 1 Tbsp. of sugar and 1/4 tsp. vanilla extract or flavoring.

When rice is cool, but not set firmly, stir in whipped cream. Layer into a mold with fresh raspberries. Refrigerate at least 4 hours, until set. Unmold before serving and additional raspberries or raspberry syrup, if desired.