Glorified rice recipe an oldie, but a goodie


By Lou Ann Thompson - Country Cooking



Hello!

This week’s recipe is an oldie…

For me, it’s super special because it seemed to always be on Mom’s Sunday dinner table, and all of us loved it.

It’s also written on one of those little index cards in Mom’s handwriting and I have to smile every time I pull it out because I’m sure she didn’t look at it too often, she just made it from memory.

She would add different things to it, like sometimes she would add raisins and sometimes just the pineapple, it was really tasty either way.

It seems to pair with just about anything. We had it winter and summer, I preferred it in the summer, because it just felt like a summertime dish, nice and cool.

I guess, looking back on all the Sunday dinners at Mom’s house, it really wasn’t about what was on the table, but more about just all of us being together. I sure do miss those days.

Glorified Rice

1 cup rice, cooked and cooled.

½ cup sugar

1 ½ cup Crushed pineapple drained

2 teaspoons vanilla

2 cups cool whip

8 large marshmallows quartered, or about 2 cups miniature marshmallows.

Directions

Make sure rice is cooled before putting this all together and just mix well.

I put it in the refrigerator to make sure it’s chilled.

Enjoy!

https://www.recordherald.com/wp-content/uploads/sites/27/2022/08/web1_LouAnn-front-2-Crop.jpg

By Lou Ann Thompson

Country Cooking