Rice Pudding

This is my go-to Christmas Eve recipe from my Betty Crocker's Christmas Cookbook.

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Step 1

Heat sugar, water, gelatin and salt in 2 qt saucepan, stirring constantly until gelatin is dissolved, about 1 min.

Step 2

2. Stir in milk, rice, and vanilla

Step 3

Place saucepan in bowlof iced water, stirring occasionally until mixture mounds slightly when dropped from spoon, apx 10 min

Step 4

Beat whipping cream in chilled bowl until stiff. Fold whipped cream into rice mixture

Step 5

Pour into ungreased 6 cup mold or serving bowl - I use individual serving glasses.

Step 6

Cover and refrigerate until firm, apx. 3 hours.

Step 7

Unmold by dipping briefly in warm water and loosening edge with spatula. Invert on serving plate. Serve with Raspberry Sauce if using.