Heat sugar, water, gelatin and salt in 2-quart saucepan, stirring constantly, until gelatin is dissolved, about l 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. (I put it in the freezer) Beat whipping cream in 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. Serve with Raspberry sauce.