Glorified Rice
Glorified Rice is a vintage Upper Midwestern dessert salad that's perfect for holidays and potlucks! This old-fashioned recipe is made vegan and gluten-free with white rice, coconut whipped cream, crushed pineapple, mini marshmallows, and maraschino cherries! This allergy-friendly version is quick and easy to make, with just 5 ingredients, and 5 minutes of prep!
- Prep Time: 5 Minutes
- Cook Time: 0 Minutes
- Total Time: 5 minutes
- Yield: 6 Servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Midwestern, American
Ingredients
Scale
- 3 Cups Cooked White Rice (1 cup uncooked, cooled)
- 2 Cups Coconut Whipped Cream (or thawed Cocowhip)
- 20 oz Crushed Pineapple (drained, about 2 cups)
- 1 Cup Vegan Mini Marshmallows (soy-free)
- 1/4 Cup Halved Maraschino Cherries (plus more to garnish)
Instructions
- Cook and cool the white rice if uncooked or bring leftover rice to room temperature.
- Add the rice to a large mixing bowl along with the drained crushed pineapple, coconut whipped cream, mini marshmallows, and halved maraschino cherries.
- Use a large spoon to mix everything together until combined and creamy.
- Chill the glorified rice salad in the fridge for at least 1 hour before serving.
Notes
- Storage: Store leftovers in an airtight storage container or covered bowl in the fridge for up to 5 days.
- You can strain the crushed pineapple with a cheesecloth or sieve (it's okay if you can't get every last drop of juice out!).
- Chill the salad for at least an hour to allow the mixture to thicken up and for the flavors to develop (the rice softens and soaks up all the sweet goodness!)
- If using "Cool Whip" style whipped cream, make sure it is thawed, not frozen, for easy mixing.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/glorified-rice/
