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Rice Salad Recipe

4.5 stars - based on 1 vote
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This recipe for Rice Salad, by , is from A Lifetime of Memories from the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Parrill
Added: Saturday, March 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup rice
3 cups water
1/4 tsp salt
1 cup sugar
3 cups milk
1 8 oz container cool whip
2 packages frozen raspberries
2 T cornstarch

Directions:
Directions:
Cook rice in salted water for 25 minutes. (Need to use regular rice-not Minute Rice) Then add milk and sugar. Cook over low heat for another 25 minutes until the milk is gone and the rice is thickened. Stir often. Let cool. Fold in the Cool Whip.
Topping: Drain the thawed raspberries. Mix cornstarch in a small amount of cold water, slowly add to the heated juice from the raspberries and cook over medium heat, then add raspberries and cook for 3 minutes. Cool the mixture and place on top of the rice.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 to 3 hours
Personal Notes:
Personal Notes:
The salad looks pretty served in a crystal bowl.

 

 

 

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