1 1/2 c. minute rice
3 c. milk
1/2 c. sugar
1 tsp. salt
2 tsp. vanilla
1 c. whipping cream
1 pkg. frozen raspberries or strawberries
2 tbsp. cornstarch

Slowly boil rice with milk, salt for 10 minutes or until thick. Add vanilla. Cool with cover on, in refrigerator. When chilled, whip cream and fold in.

Cook raspberries with cornstarch until thick; cool.

Put rice in large bowl; push out the middle slightly and add raspberry mixture. Serve chilled.