Yield: 6 servings
Measure | Ingredient |
---|---|
4 cups | Well cooked regular white rice, chilled |
2 cups | Canned pineapple chunks, drained |
1½ cup | Miniature marshmallows |
1 cup | Fresh or frozen raspberries or strawberries |
2 cups | Whipping cream |
¼ cup | Icing sugar |
¼ teaspoon | Almond extract |
1 teaspoon | Vanilla extract |
In large bowl, toss rice, pineapple, and marshmallows. Chill overnight. Whip cream, adding the icing sugar while beating. Add extracts and beat until stiff. Stir into rice pudding mixture.
Makes 6-8 servings. Origin: Adapted from another recipe. Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-20-95