Prep 5 mins
Cook 1 hr
My mother has made the sweet rice ever since I was young (a long, long time ago). We loved it but years ago I started adding cool whip and fruit cocktail to it for a dessert salad. Lately I've been adding cool whip and a box of frozen raspberries in syrup instead of the fruit cocktail, which we like better.
- 236.59 ml raw rice
- 709.77-946.36 ml milk
- 118.29 ml sugar
- 226.79 g Cool Whip
- 340.19 g box frozen raspberries in light syrup
- Mix rice, sugar and three cups of milk and cook in double boiler for an hour or until rice is tender. You may need to add more milk. Add only enough milk to keep rice moist.
- Chill rice and then mix in cool whip and raspberries.
- Cooking time does not include time to chill.
Very nice Connie, my DH is not a lover of sweet things but I did manage to get him to try this and he thought it was very nice I liked when the raspberries burst in your mouth Mmmmm sweet and sharp at the same time. I added the sugar after the milk was almost absorbed, then let it cool. Very nice. Made for PAC Spring 2010