Instructions: FOR THE PUDDING:
Dissolve red gelatin in boiling water. Pour into custard cups or 3 quart shallow dish. Let set partially. Cook rice and water until dry. Add milk to rice and cook until thick, about 1 hours. Stir sugar into rice. Soften unflavored gelatin in cold water; stir into rice. Let rice cool. Whip cream and fold whipped and flavorings into rice. Carefully spoon onto partially set red gelatin. Refrigerate until set, about 3 hours. Serve with Melba Sauce which is traditional, brandied fruit, Rumtopf, or any other fruit-type sauce.

FOR THE MELBA SAUCE:
Combine berries and sugar; cook for 10 minutes over low heat. For a slightly thicker sauce, soften cornstarch in water and add to sugar-berry mixture, cooking until sauce is thickened and clear.

The Greenbrier

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