Raspberry Rice

For the raspberry rice, bring the milk to a boil. Add rice and cook until soft. Season to taste with sweetener.

Soak gelatin in cold water, squeeze well and dissolve in the hot rice. Puree the raspberries.

Mix half of the rice mixture with one third of the raspberry sauce. Rinse dessert molds in cold water red rice mixture and white rice mixture in layers.

Refrigerate for 3 hours. Rinse dessert molds with hot water and invert. Serve the raspberry rice with the remaining raspberry sauce.

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