From the kitchen of Kay Putano. This was made at
holidays and served in crystal bowls.
1 heaping cup raw rice
Cook.
Drain.
Rinse.
Let cool.

Add:
1 large can and 1 small can crushed pineapple,
drained
Sugar to taste-
add 1 Tbsp at a time, will probably
use 3 - 4 Tbsp

In another bowl, whip:
1/2 pint cream
Add sugar to taste. Same as above.
Add:
1 tsp vanilla

Reserve enough whipped cream to cover top of salad.
Mix remainder of cream into the rice mixture.
Cover top of salad with reserved cream.
Optional:
sprinkle top with finely chopped nuts

Chill before serving
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