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Recipe by: mansuy
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See below ingredients and instructions of the recipe
4 c Well cooked regular white
-rice, chilled
2 c Canned pineapple chunks,
-drained
1 1/2 c Miniature marshmallows
1 c Fresh or frozen raspberries
-or strawberries
2 c Whipping cream
1/4 c Icing sugar
1/4 ts Almond extract
1 ts Vanilla extract
In large bowl, toss rice, pineapple, and marshmallows. Chill
overnight. Whip cream, adding the icing sugar while beating. Add
extracts and beat until stiff. Stir into rice pudding mixture.
Makes 6-8 servings.
Origin: Adapted from another recipe. Shared by: Sharon Stevens,
Jan/95.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

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