Glorified Rice
Adapted from the original Minute Rice Minute Instant Rice packaging. Back of the Bag is not affiliated with Minute Rice.
"The light and airy classic fruit dessert"
The Story
This recipe became a staple on General Foods' Minute Rice boxes during the mid-20th century as a way to market rice as a dessert rather than just a savory side dish. It tapped into the era's fascination with molded salads and whipped toppings, eventually becoming a centerpiece of Midwestern potlucks. It effectively transformed leftover or instant rice into a sweet, creamy treat using pantry staples like canned pineapple.
Ingredients
- 2 cups cooked Minute Rice (cooled)
- 1 can (8 3/4 oz.) crushed pineapple in syrup
- 1 cup miniature marshmallows
- 1/2 cup maraschino cherries, halved
- 1/4 cup granulated sugar
- 1 cup heavy cream, whipped (or 2 cups whipped topping)
Directions
- 1
Combine the cooled cooked rice, crushed pineapple (including the syrup), marshmallows, cherries, and sugar in a large mixing bowl.
- 2
Mix thoroughly to ensure the sugar is dissolved and the pineapple is evenly distributed.
- 3
Gently fold in the whipped cream or whipped topping until the mixture is light and uniform.
- 4
Cover the bowl and chill in the refrigerator for at least 1 to 2 hours before serving.
- 5
Garnish with additional cherries if desired.