Raspberry Rice Pudding

1) In a large saucepan, bring water to a boil. stir in rice.

2) Reduce heat; cover and simmer for 10 minutes, stirring occasionally.

3) Stir in milk and sugar.

4) Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy.

5) Remove from the heat; cool.

6) Fold in whipped topping and refrigerate.

7) Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth.

8) Bring to a boil; cook and stir for 2 minutes or until thickened.

9) Stir in raspberries.

10) Remove from the heat; cool.

11) Spoon the rice pudding into individual dishes; top with the raspberry mixture.

12) Cover and refrigerate until serving.