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Categories:Viewed: 38 - Published at: 9 years ago
Ingredients
- 1 c. rice
- 3 c. milk
- 1 c. sugar
- 2 c. whipping cream, whipped
- 20 oz. frozen raspberries
- 2 Tbsp. cornstarch
Method
- 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.