In 1 cup boiling water, add 1/2 cup white rice and cook on low, stirring occasionally, abt. 20 minutes or until done. Drain and rinse.
In a bowl, add rice and undrained crushed pineapple. Cut 2 bananas lengthwise and then slice into other ingredients. With wet scissors, cut up a half package of large marshmallows, adding to the rice, bananas and pineapple. Cut into about 4 or 5 pieces. Stir together, cover and put into refrigerator. This step can be done a day ahead of time. NOTE- Using small marshmallows doesn't work as well.
In a 4 Qt. glass or Pyrex bowl, disolve a 6 oz. pkg. of cherry jello in 1-1/4 cup boiling water. When disolved, put 1 cup cold water into a 2 cup measuring cup and fill the rest of it with ice cubes. Add to the jello and stir until ice is melted, put bowl in refrigerator to set.
Place a glass or metal mixing bowl, (no plastic or tupperware) with metal beaters in freezer. Strain the rice, pineapple, banana, and marshmallow mix to drain off any non-absorbed pineapple juice. Remove the set jello from the refrigerator and stir well. (I use a whisk) Add rice, pineapple, banana and marshmallow mix from strainer. Stir well. When bowl and beaters are frosty, remove and beat the 1 pint of heavy whipping cream into stiff peaks. Gently fold the whipping cream into the jello until it is well mixed. There should be no red or white spots, should be all pink. Keep refrigerated.
Originally Submitted
2/15/2010
0 Out of 5 from
0 reviews
You can add this Rice Surprise recipe to your own private DesktopCookbook.
