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Raspberry Rice Salad


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  • 1 cup rice, uncooked
  • 2 cups water
  • 3 cups milk
  • 1 cup sugar
  • 1 8 oz container frozen whipped topping
  • 2 pkgs frozen raspberries (thawed)
  • 2 tblsp cornstarch



Step 1

Cook rice in 2 cups water for 15 to 20 minutes. Add milk and sugar; cook for 20 minutes more. Cool. When cool, fold in whipped topping and set aside. Meanwhile, drain the raspberries, reserving juice. Add cornstarch to juice; cook until thick. Add raspberries and cool. Before serving, put a layer of the rice mixture in the botton of a bowl, then add a layer of raspberries. Continue layering until the bowl is full. Garnish with raspberries.


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