Rice Pudding with Raspberry Sauce

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 a spoon, about 10 minutes.

Beat whipping cream in a 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.