½ C Rice (uncooked)
4 C Water
¼ tsp Salt
1 C Sugar
½ C Chopped Pecans
1½ C Crushed Pineapple
1 Pkg Plain Gelatin
¼ C Cold Water
1 Pint Heavy Whipping Cream
1 -2 Tbsp Powdered Sugar
In a 3 qrt sauce pan, boil the water, rice and salt over medium high heat until all water is gone.
This will have a tendency to want to boil over, so be sure to watch it and stir occasionally so the
rice does not stick to the bottom of the pan. Take off heat after water has boiled off.
Add the sugar, nuts and pineapple to the rice. Mix together. Dissolve the gelatin in ¼ C water,
add to the rice mixture and mix well. Refrigerate over night.
Next day, in a cold mixing bowl whip the pint of whipping cream w/ the powdered sugar added
until soft peaks form (I beat it to a point between having soft to stiff peaks, but don’t over beat
it…you’ll end up making butter). Fold the whipped cream into the chilled rice mixture. Keep in
the refrigerator until ready to serve. Refrigerate leftovers, this salad will keep for a couple of days;
the whipped cream will start to break down after that.
From All About Cooking, Food and Stuff