Imperial Rice Pudding

Scant 1/2 cup white rice
2 1/4 cups milk
1 envelope gelatine
1/4 cup water
3 tablespoons granulated sugar
1 1/4 teaspoon vanilla extract
Pinch of salt
1 cup whipping cream
2 cups raspberries (fresh or frozen,
    thawed and well drained)

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

While the rice is cooking, soak gelatine in water.

To the cooked rice add 2 tablespoons of the sugar, 1 teaspoon of the  vanilla and the salt. Add softened gelatine. Refrigerate, fluffing occasionally with a fork.

Whip cream until stiff, adding remaining 1 tablespoon of sugar and 1/4 teaspoon vanilla extract.

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.