With Easter just around the corner, I have been thinking of the food traditions from my childhood. One of the traditions of the season was Creamed Eggs on Toast. Another was Glorified Rice. I don’t know how this dish got its name, so I have no idea why it was called glorified. I only know that it was delicious and a childhood favorite. Occasionally, my mother would make it on other occasions, too, but I always associate it with Easter.
Glorified Rice is a combination of cold, cooked rice, pineapple, whipped cream, sugar, and marshmallows. Maraschino cherries can also be quartered and added to the mixture, but my mom often made it without them because they weren’t a staple item in our house. I confess, I usually just top the individual servings with a whole cherry. This time, I used the fruit flavored multi colored marshmallows because that was what I found in the pantry, but usually, I make it with plain miniature marshmallows. Both ways are good.
Give this recipe a try and let me know what you think. Thanks for visiting Patty Cake’s Pantry.
- 2 cups cooked chilled rice (1 cup raw)
- ¼ cup sugar
- 1 (20 ounce) can of crushed pineapple, undrained
- 1 to 1½ cups miniature marshmallows (white or fruit flavored, both work equally well).
- 8 ounces heavy cream, whipped (Or you can substitute an 8 ounce container of frozen whipped topping)
- Maraschino Cherries (optional)
- Place cold, cooked rice in a large mixing bowl and sprinkle with sugar
- Add pineapple to bowl and stir until well combined.
- Fold in marshmallows and cream.
- Maraschino cherries can be quartered and stirred into the mixture or can be arranged, whole or halved, on top of the serving bowl. (I usually just drop one on top of each serving.)