Prep 10 mins
Cook 20 mins
This is a yummy and very pretty dish to serve at Christmas and other holidays. Great for potlucks too. The 20 minutes cooking time is for cooking the rice.
- 2 cups mini marshmallows
- 2 cups cooked and chilled rice
- 1 (8 1/4 ounce) can crushed pineapple (well drained)
- 1⁄2 cup maraschino cherry, halves
- 1⁄2 cup slivered almonds (toasted)
- 1 cup heavy cream
- 1⁄4 cup sugar
- 1 teaspoon vanilla
- Combine all ingredients but the heavy cream, sugar and vanilla.
- Whip the cream.
- Gradually add the sugar and vanilla.
- Combine the rice mixture with the whipped cream mixture.
- Refrigerate to chill.
- Makes 8 servings.
I took this dish to a party and was going to put it on the dessert table, but at the last minute, I put it on the entree table. It was a perfect side dish with the ham. Everyone raved. When I first read the recipe, I was aprehensive about "rice" in a desset. But becasue it is a Darlene Summers recipe, I knew it would be fabulous and it was. Thanks again, Darlene. Another hit!
This is a fine recipe but not a true swedish rice dessert, to make a true swedish rice dessert you have to cook a rice pudding, which is extremly time consuming, a basic rice pudding consists of 3/4 cup uncooked rice cooked and then simmered with 4 cups of milk and a half cup of sugar stirring often to stop the milk from scortching until iut becomes a thick porridge and adding vanilla extract, almond slivers, one or two whole almonds and the whipped cream they have above, best served cooled with a hot cherry sauce.
This is wonderful! I know because my grandmother always made it. Except instead of cherries she put in lemon jello cut in small squares and chopped pecans instead of almonds.