Sunday, March 25, 2007

Welcome Spring!


It's 78 degrees outside, the windows are open, and I am wearing a pair of shorts. It will cool off by the end of this week and there's a chance of rain every day, but who cares - we have spring warmth today!

This is a simple spring dessert that we used to have at family gatherings. I am not sure which relative brought the recipe into the fold.

Glorified Rice

2 cups quick-cooking rice, uncooked
2 cups pineapple juice
1/4 cup sugar
1 small container whipped topping
1 can fruit cocktail

Combine the juice and sugar in a saucepan. Bring to a boil over medium heat; stir in the rice, cover and remove from heat. Pour the cooked rice into a bowl and place in the fridge to cool. Once the rice is cool, drain the fruit cocktail and stir into the rice. Add half the container of whipped topped and mix together.

3 comments:

Lynn Barry said...

Lovely, light and luscious looking! HUGS

Faye said...

I am concerned about the whipped topping....are they all gluten free or just certain brands? I love ambrosia, a dessert made with cool whip, and I haven't made it because I suspect the cool whip is not safe! Otherwise, this recipe sounds sooo good!

Sheri said...

Hi Lynn - it is!

Faye - Kraft labels everything. Check their site to see how they do it. If you're still leery, go ahead and whip some cream up - just know that it is going to break down on you much quicker. I felt fine after eating it, but I don't react easily. It takes a lot of gluten to make me feel crappy.