Raspberry Rice Salad

2 c. rice
4 c. water
2 tsp. salt
1/2 c. sugar (heaping)
2 tsp. vanilla
4 c. whipping cream
1/2 c. powdered sugar

16 oz. frozen raspberries
1 box Raspberry danish dessert

Combine rice, water, salt, and sugar in a sauce pan.  Bring to a boil, cover, reduce heat to low, cook for 15 minutes.  Stir in 1 tsp. vanilla.  Cool completely.  (You want the rice to have a slight crunch to it.)

Whip the cream with the powdered sugar and 1 tsp. vanilla.  Fold into cooled rice.

Make the danish dessert and mix frozen raspberries in.

Layer rice, raspberry mixture, rice, raspberry mixture.  Serve!