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Layered Raspberry Rice
1 cup uncooked rice
2 cups water water
1 teaspoon salt
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 pint heavy cream, whipped
2 (10 ounce) packages frozen raspberries, thawed
1 tablespoon cornstarch
3 or 4 drops red food color
Combine rice, water, salt and sugar. Bring to a boil, stir once, cover, reduce the heat and simmer 15 minutes, or until rice is tender and liquid is absorbed.
Remove from heat; stir in vanilla extract. Cool.
Fold whipped cream into cooled rice.
Drain liquid from raspberries into a small saucepan.
Blend in cornstarch; cook over low heat until thick.
Add raspberries and food coloring. Stir gently to prevent breaking up berries. Chill.
Alternate layers of rice mixture and raspberries in serving bowl or parfait glasses.
Serves 8 to 10.
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