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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Raspberry Rice Salad Recipe

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This recipe for Raspberry Rice Salad is from Beauchman/Watterson Family Recipes 2009, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup rice
3 cups milk - 2%
1 cup sugar
8 oz cool whip or 2 cups cream, whipped
2 boxes frozen raspberries - thawed
2 tbsp cornstarch
Directions:
Directions:
Boil 2 cups water and add 1 cup rice. Cook for 20-25 minutes. Add 3 cups milk and 1 cup sugar. Cook 35 minutes or until milk is absorbed and rice is thick. Let cool and add cool whip and layer in raspberry sauce.
Drain raspberry liquid into sauce pan and add 2 tbsp cornstarch. Boil until thick and add berries. In a glass bowl layer rice - raspberries and chill.

 

 

 

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