My ex-mother-in-law used to make this for holidays. I never did get her recipe. Years later I was at a potluck picnic when a friend showed up with this. The next day she gave me a copy of the recipe, and I have treasured it ever since.

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Recipe Summary test

cook:
22 mins
additional:
1 hr 30 mins
total:
1 hr 52 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and rice in a 3-quart saucepan. Bring to boil; simmer until water is absorbed and rice is tender, about 15 minutes. Allow to cool.

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  • Mix sugar and flour together in a bowl. Stir sugar mixture, pineapple juice, and beaten eggs together in a saucepan; cook and stir over medium-low heat until the mixture has the consistency of pudding, about 5 minutes. Allow to cool.

  • Mix rice, pudding, pineapple, whipped topping, and cherries together in a bowl. Refrigerate until chilled, about 1 hour.

Cook's Note:

Whipping cream, thoroughly whipped, can be substituted for the frozen whipped topping.

Nutrition Facts

153 calories; protein 2g; carbohydrates 27.1g; fat 4.3g; cholesterol 23.3mg; sodium 14.2mg. Full Nutrition
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