Raspberry Rice Salad

1 Cp Water

1 C White Rice

3 C Milk

1 C Sugar

2 C whipped cream (Cool Whip)

2 pkg frozen raspberries

2 T Cornstarch

Cover one cup rice with water. Cook slowly for 25 minutes. Add three cups milk and one cup sugar. Cook 25 minutes or until milk is gone. My grandma recommends using a heavy pan for this as the mixture will become quite dense.

Cooking the milk, sugar, and rice. If you substitute traditional rice for minute rice, only use about two cups of milk and add a tablespoon or two of cornstarch to help the mixture thicken as it cooks. You want a thick, creamy custard-like texture when the rice, milk, sugar mixture is ready.

Let cool for several hours. Cool on the countertop at least 30 minutes so no longer hot to the touch then transfer to the fridge until chilled (1-2 hours). Once cool, fold in two cups whipped cream. Top with raspberry sauce recipe below (or you can substitute the sauce for raspberry jam).

Sauce Preparation: In a saucepan, add the juice from two packages of frozen raspberries and two tablespoons cornstarch. Use a wire whisk to mix over medium heat until thickened. You want the mixture to resemble a jelly-like consistency. Add both packages of frozen raspberries. Cool sauce on stove top about 30 minutes, then transfer to the fridge and let chill.  Finally, decorate top of the rice/whipped cream mixture with your homemade raspberry sauce. This recipe is best served chilled.

Tips: Add extra cornstarch as needed to help the rice, milk, sugar mixture thicken. When cooking the rice mixture, keep the lid closed and on a slow simmer/bubble so the rice can absorb all of the liquid. Make ahead the night before, cover with plastic wrap and chill in the fridge.