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
1 comment:
We added pecans to the recipe- yummy! Thanks for sharing!
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