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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 12 |
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From my collection of handwritten recipes 1960's. Ingredients:
1 1/4 cups raw rice |
1 1/2 cups miniature marshmallows |
1 (8 ounce) can crushed pineapple, drained (save the juice) |
1 (3 ounce) package lemon gelatin |
1 cup boiling water |
whipped topping |
Directions:
1. Wash and steam 1 1/4 cups rice (can use rice cooker). Drain off any liquid. Add marshmallows, crushed pineapple, drained (save the juice) and cool in refrigerator. Dissolve gelatin in boiling water. Add chilled pineapple juice. Cool until slightly thickened and add to rice. Add whipped topping to make desired creaminess.
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