See Also: Class Favorites · Desserts · Rice
Glorified Rice
From Dorothy McNett's Recipe book at www.dorothymcnett.com as remembered from all of those pot-lucks while living in Iowa as a kid. This is the only kind of rice we ever ate, never realizing until moving to California that others ate rice in place of potatoes! I guess there is still room for Jello these days, and of course you can use brown rice rather than the white rice if desired.
1 three oz package lemon Jell-O
1 cup boiling water
1 cup pineapple tidbits, drained
1 cup of the drained pineapple juice
2 cups cold cooked rice
1 cup heavy cream, whipped
1/4 cup sugar
1/2 teaspoon sea salt
Dissolve Jell-O in the boiling water, and then add the pineapple juice. Allow to stand and when it is a cold liquid just starting to gel up, whip with an electric beater to the consistency of heavy whipped cream. Fold the pineapple tidbits and rice into the whipped jello, and then whip the cream with the sugar and salt. Fold into the Jell-O mixture and pour into a beautiful glass bowl and chill.
Recipe created 1997-06-16.
