From the kitchen of Kay Putano. This was made at
holidays and served in crystal bowls.
1 heaping cup raw rice
1 large can and 1 small can crushed pineapple,
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.
sprinkle top with finely chopped nuts
Chill before serving
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