Tuesday, November 1, 2011

Rice and Raspberry Salad

2 cups water
1/2 teaspoon salt
1 cup rice
3 cups milk
1 cup sugar
2 small packages frozen raspberries
2 Tablespoons cornstarch
1 8 0z container whipped topping

Method & story; In a large saucepan, add salt to water, Boil rice in this water until thick, Drain and rinse. Add milk and sugar to rice, boil at low temperature stirring often until thick. COOL.
Drain raspberries and in a small saucepan cook raspberry juice and cornstarch u ntil thick. Add raspberries and cook again until thick. COOL. Add whipped topping to cooked and cooled rice. Starting with rice mixture and ending with raspberry mixture, layer the ingredients in a glass bowl.
This recipe is from my good friend, Kandi, Her Mother made this and it was a hit with Laura. It is a very pretty salad at Christmas time and again at our annual Valentine Dinner.

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