Glorified Rice

Cathy Smith

By
@GrannyGrumpsTable

I am 55 and it seems like ahundred years ago that my whole family was at my grandmother's house for a week in summer. My cousin was in high school home economics and this was a recipe she made. I loved it although I have almost completely changed the fruits in it. It has become a holiday tradition.


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Comments:

Serves:

8

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

1
15.5 ounce can crushed pineapple, save liquid
1
can del monte tropical fruit salad, save liquid
1 c
minute rice
2 tsp
lemon juice
1 1/2 c
miniature marshmallows
1
ripe banana sliced
1
pomegranate cleaned (optional)
1 c
heavy whipping cream
1
small jar marashino cherries, drained and lightly rinsed
1/2 tsp
salt

Directions Step-By-Step

1
Drain pineapple and fruit salad, reserving syrup in saucepan, combine uncooked rice, 1 cup reserved mixed fruit syrup and 1/2 teaspoon salt. Stir to moisten rice. Bring to a boil; cover; simmer 5 minutes.
2
Remove from heat and let stand 5 minutes. Cool completely.
3
Add pineapple and fruit, cool.
4
Stir in marshmallows and sliced banana that has sprinkled with lemon juice. Beat the cream till stiff peaks form. Fold in cream and cherries. Chill.
5
Notes: I had never seen a pomegranate until I was 35 years old. I have since found the very best way in the world to clean a pomegranate I think. Get a big deep bowl and put in the sink and fill with cold water and let the water stay on at a slow run. As you break apart the fruit the heavy juice laden seeds drop to the bottom, the juice from the seeds you burst floats away as does the much lighter empty seed and fruit pith.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Hashtag: #Holidays