Recipe for cooking raspberry rice salad

Super Salad Recipes :: Fruit Salads

Raspberry Rice Salad

4 C. boiling water
2 C. uncooked rice
6 C. milk
2 C. sugar
1 (16 oz.) container Cool Whip
6 pkg.s frozen raspberries
6 Tbsp. cornstarch

Drain the raspberries and save the juice. Simmer rice in boiling water for 20 min. Drain and rinse in cold water. Add milk and sugar, simmer for an hr.. Chill overnight.

Cook raspberry juice in cornstarch until thick. Add berries and chill overnight.

Keep in separate containers until ready to serve. Add Cool Whip to the rice mixture and layer the rice and raspberry mixtures.