Combine raspberries, sugar, half cup of the water and the lemon juice in a small saucepan. Cook over low heat 10 to 15 minutes, stirring occasionally until raspberries fall apart. Remove from heat; strain to remove seeds. Combine remaining quarter cup water with cornstarch in small bowl. Return sauce to heat, add cornstarch mixture. Heat stirring, 2 to 3 minutes more or until thickened. Serve sauce, drizzled over individual serving of rice souffle. Makes 16 servings.