From the kitchen of Kay Putano
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,
NOTES
- Serve in a pretty cut crystal bowl.
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