Julie Clark
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Glorified Rice
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Step into the past with our Old Fashioned Glorified Rice recipe! A delightful dessert-style rice dish perfect for family gatherings and summer picnics.
Old Fashioned Glorified Rice is more than just a creamy dessert salad. It’s a new way to spruce up leftover rice and a step into the past. This creamy fruit salad combines tender Arborio rice with the sweet tang of pineapples and strawberries.
This old-fashioned family recipe is unique and a perfect recipe to use up leftover white rice. Whip up a dessert that’s sure to get people asking, “Can I have this recipe?”
About this Glorified Rice Recipe:
- Flavor: Sweet fruit & marshmallows, rich cream and comforting rice is in every bite of this dessert salad recipe.
- Texture: This sweet side dish is loaded with texture. The tender rice pairs nicely with the fresh strawberries, crushed pineapple and fluffy miniature marshmallows.
- Method: Cook the rice specifically for this recipe, or use leftover rice. If you have leftover, this mixes up in no time at all.
This Glorified Rice recipe comes from my old Mennonite cookbook. It is similar to frog eye salad, which uses acini de pepe instead of rice.
Glorified Rice Ingredients
- White rice. Use smooth Arborio rice for the best results. A cooked rice such as long grain will also work, but the salad will have a different texture with each different type of rice.
- Strawberries and pineapple. Use fresh strawberries but use canned pineapple that is packed in pineapple juice.
- Heavy Cream. For a smooth taste, whip heavy cream to make a fluffy whipped cream. Or you can use Cool Whip if you’d like, but the results will be sweeter.
How to Make Glorified Rice
- Cook the rice. In a heavy bottomed saucepan, heat 3 cups of water to boiling. Add the rice and butter to the boiling water. Cook and stir for 1 minute. Reduce the stove heat to low, cover the saucepan with a tight fitting lid and let it cook undisturbed for 20-25 minutes until the liquid is absorbed.
- Once the rice is done cooking, remove it from the heat, transfer it to a large bowl. Fluff the rice with a fork and allow it to cool to room temperature.
- When the rice has cooled, add the pineapple, strawberries, marshmallows and sugar. Mix well. Allow this mixture to rest for 10 minutes.
- In a medium bowl (or the bowl of a stand mixer), beat the heavy whipping cream on high speed until stiff peaks form.
- Add the whipped cream to the rice mixture. Fold together gently.
- Top with maraschino cherries and additional marshmallows if desired. Chill in the refrigerator until serving.
Recipe Variations
One of the joys of this rice salad is its versatility. If you’re looking to add a twist to this classic, consider tossing in some mandarin oranges for a citrusy pop, or even a scoop of cottage cheese for added protein.
For a more fruit cocktail-like experience, you can mix in different types of fruit, like grapes or diced peaches. Glorified Rice is wonderfully adaptable.
Serving Suggestions
Presentation is key when serving dishes like Glorified Rice. Use a beautiful serving dish to highlight the colorful blend of fruits and creamy rice. Garnish with maraschino cherries or a sprinkle of plain white mini marshmallows on top for an inviting look. Or use colored mini marshmallows for pop of color.
Serve it chilled in a covered container to maintain its freshness and texture, especially if you’re transporting it to a summer gathering.
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Glorified Rice Recipe
Old Fashioned Glorified Rice is a creamy dessert with marshmallows, strawberries, pineapple… and rice! A unique no bake fruit salad recipe for summer picnics.
Servings 12
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Ingredients
- 3 cups water
- 1 1/2 cups Alessi Arborio Rice
- 2 tablespoons butter
- 16 ounces pineapple tidbits drained
- 2 cups chopped strawberries
- 3 cups mini marshmallows
- 1/2 cup granulated sugar
- 2 cups heavy whipping cream
- maraschino cherries optional
Instructions
- In a heavy bottomed saucepan, heat 3 cups of water to boiling. 3 cups water
- Add the rice and butter to the boiling water. Cook and stir for 1 minute. 1 ½ cups Alessi Arborio Rice, 2 tablespoons butter
- Reduce the stove heat to low, cover the saucepan with a tight fitting lid and let it cook undisturbed for 20-25 minutes.
- Once the rice is done cooking, remove it from the heat, transfer it to a large bowl. Fluff the rice with a fork and allow it to cool to room temperature.
- When the rice has cooled, add the pineapple, strawberries, marshmallows and sugar. Mix well. Allow this mixture to rest for 10 minutes. 16 ounces pineapple tidbits, 2 cups chopped strawberries, 3 cups mini marshmallows, ½ cup granulated sugar
- In a medium bowl (or the bowl of a stand mixer), beat the heavy whipping cream on high speed until stiff peaks form. 2 cups heavy whipping cream
- Add the whipped cream to the rice mixture. Fold together gently.
- Top with maraschino cherries and additional marshmallows if desired. maraschino cherries
- Refrigerate until serving and serve cold.
Video
Notes
- This recipe is best served soon after you combine the ingredients together. It will thicken up as it sits. We like it best served right away, when it is not as thick. However, it can be stored in the fridge for up to 3 days.
Nutrition
Calories: 345kcal | Carbohydrates: 47g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 45mg | Potassium: 132mg | Fiber: 1g | Sugar: 22g | Vitamin A: 660IU | Vitamin C: 17.9mg | Calcium: 38mg | Iron: 1.3mg
This is an amazing recipe. Best rice salad ever! I like this recipe because it adds marshmallows. I took the reviews suggestion of cooking the rice in the pineapple juice – definitely a great idea!!
Can you just use mixed fruit without pineapple?
My mom says you’re missing out if you don’t use the canned fruit juice you drain off as part of the water to cook the rice in. 🙂
My childhood friend had a great aunt that made this once a month for the Learn to be a Lady teas she hosted. It was fabulous! Making this version now and will add the pecan pieces hers had.
My 93 year old mother-in-law was reminiscing about her mother making glorified rice. This was very much as she remembered it. This type of experience is so important to her and us right now. Thank you for posting it
I grew up w glorified rice. My family used fruit cocktail, w the mini marshmallows and whipping cream. I have been researching family and started to crave it. Just looking a different versions.
The rice is on stove now, simmering away.
I requested Glorified Rice every year for my birthday; that’s saying A LOT as I’m a freak for frosting!! Very happy to see it here!
Glorified rice always seemed to be an essential dish at large family gatherings when I was growing up.
It was also always served at church potlucks. I have not had glorified rice for years and years. Thanks for bring back such great memories. I will have to make some glorified rice this summer.
I have never heard of this way to use rice.
Love Amish recipes too, and this above recipe sounds wonderful. Looking forward to trying it! Thank you for sharing!