Ingredients

1 Cup rice
1 Cup water
3 Cup milk
1 Cup sugar
1 large carton whipped topping
2 Package frozen raspberries, thawed
2 Tablespoon cornstarch

Instructions

Cook rice in water until water is absorbed. Add milk and sugar; cook until milk is absorbed. Cool. Add whipped topping. Combine juice from the raspberries and cornstarch and cook until thick. Add berries and cook for three minutes. Cool and add to top of rice.

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