Ingredients
2 cups water1 cup long grain rice3 cups milk3/4 to 1 cup sugar1 carton (8 ounces) frozen whipped topping, thawed2 packages (10 ounces each) frozen raspberries, thawed2 tablespoons cornstarch
Preparation
In a large saucepan, bring water to a boil. stir in rice. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in milk and sugar. Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy. Remove from the heat; cool. Fold in whipped topping. Chill.
Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool.
Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.
