var sid = 454; var aid = 3;
Cook 1 cup rice in 3 cups boiling water.
Simmer covered 15 minutes. Let stand. Drain any remaining water.
Cook until thick the following:
1/2 cup sugar
2 T. flour
1 egg, slightly beaten
Juice from 1 lb. 4 oz can of pineapple (crushed or tidbit)
Combine rice and pineapple. Add cooled pineapple sauce. Combine with 1 cup cream, whipped, or 8 oz. container whipped topping.
Refrigerate 2 hours.
Options: add 1 cup miniature marshmallows, 2 bananas, chunked
Recipes: Back to Salads/Vegetables | Back to Main Menu
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