Christmas Recipes
Raspberry Rice Salad
Ingredients
- 4 cups boiling water
- 2 cups uncooked rice
- 6 cups milk
- 2 cups granulated sugar
- 1 (16 ounce) container Cool Whip
- 6 packages frozen raspberries
- 6 tablespoons cornstarch
Instructions
- 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.