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Raspberry Rice Salad
Well Worth the Extra Effort!!!
4 cups boiling water
2 cups uncooked rice
6 cups milk
2 cups sugar
1 16oz Cool Whip
6 pkgs. Frozen Raspberries
6 Tbls. cornstarch

 

Drain the raspberries and save the juice. Simmer rice in boiling water for 20 minutes. Drain and rinse in cold water. Add milk and sugar, simmer for an hour. 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.

This serves quite a few people, but definitely a hit for the holidays or any time!

Preparation Time: overnight Serves:
Recipe Origin: United States
Submitted by:
Cakelady
South Dakota
United States
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