Raspberry-Rice Salad - cooking recipe

Ingredients

1 c. rice
3 c. milk
1 c. sugar
2 c. whipping cream, whipped
20 oz. frozen raspberries
2 Tbsp. cornstarch

Preparation

Add milk and sugar to rice.
Cook slowly for approximately 25 minutes, until milk is gone.
Cool.
Stir in whipped cream.
Drain raspberries, reserving juice.
Add cornstarch to juice; heat until smooth.
Add raspberries and cook an additional 3 minutes.
Cool and top over rice.