Glorified Rice! This creamy pineapple and marshmallow rice dessert has many variations from sticky rice pudding-esque to molded gelatin delights. This recipe from 1937 is lush with whipped cream and studded with sweet julienne apple slices.
The original recipe calls for the apple to be glazed in a simple syrup, but the apple can be added raw, substituted for other fruit, or omitted. Bananas and cherries are popular fruit additions among other Glorified Rice recipes we found. Whatever fruit you choose, Glorified Rise is best served chilled with a cherry on top.
Glorified Rice -1937
Ingredients
- ¾ cup White Rice
- 1½ cup Milk
- 1 cup Crushed Pineapple (well-drained)
- 1 cup Mini-marshmallows
- 1 cup Whipped Cream
- 6 Maraschino Cherries (optional)
Glazed Apples
- 1 Apple (un-pealed and julienned)
- ½ cup Sugar
- ¼ cup Water
- 1 tbsp Lemon Juice
Instructions
Glorified Rice
- Simmer rice, milk, and salt over lower heat until tender. Rice should be creamy, not cooked until dry. Transfer to a heat-proof dish.
- Add pineapple, marshmallows, and glazed apples (optional - directions below). Cover and chill until cold.
- Shortly before serving, whip whipped cream until firm peaks form. Gently fold into rice mixture.
- Serve chilled, spooned into serving dishes and top with a cherry.
Glazed Apples (optional)
- In a small sauce pan combine sugar, water, and apples.
- Simmer over medium heat until apples are tender (approx 5-8 minutes).
- Remove from heat and stir in lemon juice.
Notes
Suggestions
+ Swap apples for banana slices
+ Add a 1/2 cup shredded coconut
+ Add a 1/4 slivered almonds or chopped walnuts
+ Add 1/4 tsp vanilla extract
Source
Adapted from a recipe appearing in Delicious Dairy Recipes (1937 ed).
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