Ingredients35 m servings 470
- In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
- Rinse, drain, and chill the cooked rice.
- In a small glass or metal mixing bowl, whip the cream, adding sugar gradually until the cream becomes fluffy. Then, fold the whipped cream and drained pineapple into the chilled, cooked rice. Spoon the mixture into dessert dishes and serve.
Per Serving: 470 calories; 33.2 42.3 3.2 122 35 Full nutrition
ReviewsRead all reviews 13
I used orzo pasta (I was making some anyway for another dish--I just threw in extra especially for this dessert) and Truvia in place of the white sugar (I googled the amount and I got eight pack...
I had leftover rice and whipping cream so this fit the bill. Made exactly as written. Easy to make and quite tasty!
Very nice lite dessert, especially good in the hot summer months. May try adding mandarin oranges to it next time.
this was a really great dessert. not too sweet, very yummy, quick and easy to make. I have 6 kids and all 6 of them raved. hubby and I prefer the orig. recipe but here are some of the variations...
This was good but it was better once I added some coconut. I'm rating it 4 stars because the recipe does not tell you how much water to use for boiling the rice and that is needed information. ...
This was very tastey and homey, not too sweet. I had some extra cream on hand and this was the perfect recipe as to not waste the cream. My 16 year old son especially liked it.
Very refreshing! Made as directed the first time, used leftover rice, turned out very good. Second time, I used leftover Jasmine rice, this put it over the top for us. Thank you for sharing.