Instructions:

Raspberry Rice Salad

4 cups boiling water
2 cups uncooked rice
6 cups milk
2 cups granulated sugar
1 (16 ounce) container Cool Whip
6 packages frozen raspberries
6 tablespoons cornstarch

Drain the raspberries and save the juice. Simmer rice in boiling water for 20 minutes. Drain and rinse in cold water. Add milk and sugar, simmer for an hour. Chill overnight.

Cook raspberry juice in cornstarch until thick. Add berries and chill overnight.

Keep in separate containers until ready to serve. Add Cool Whip to the rice mixture and layer the rice and raspberry mixtures.