by Phyllis Allard
2 cups Long Grain White Rice, cooked, room temp
1 large (20 oz) can Crushed Pineapple, drained well
⅔ cup Granulated Sugar
¼ tsp, plus 1 dash Vanilla Extract, divided
1 cup fresh Whipped Cream
In medium size bowl, combine cooked rice, pineapple, ⅔ cup sugar and ¼ tsp vanilla. Mix well and refrigerate for 4 to 8 hours. Just before serving, whip whipping cream. Add 1 cup of the whipped cream and 1 dash vanilla extract to the rice mixture, and mix very well. Serve immediately.
4 servings
3 comments:
We added pecans to the recipe- yummy! Thanks for sharing!
My mother always added maraschino cherries!!
My grandma’s recipe also called for an envelope of Knox gelatin. You mixed it with the sugar then added to the hot rice and 1 cup liquid (drained pineapple juice and add water if needed to make one cup). Add crushed pineapple and vanilla. Refrigerate until completely cool and starting to set. Whip the whipping cream and then fold into gelatin/rice/pineapple mixture. Chill and enjoy!!!!!
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