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1 crice, uncooked
1-8 ozcontainer whipped topping
2- 10 ozpkgs frozen raspberries, thawed
How to Make Raspberry Rice Salad
- Cook rice in 2 cups water for 15-20 minutes.
- Add milk and sugar, cook 20 minutes longer or until milk is absorbed. Cool.
- Fold cool whip into cooked rice. Refrigerate.
- Drain raspberries, reserving juice. Add cornstarch to juice. Cook till thick.add raspberries and cool. When raspberries are cool, spoon over top of rice.