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Pineapple Rice Cream

Serves 6 or more
1 c. raw regular rice (white)
4 c. milk
1/2 c. sugar
1/8 tsp. salt
1 (8 1/4 oz.) can pineapple chunks
1 c. miniature marshmallows
1/2 c. heavy cream (I use dream whip)
1/2 tsp. vanilla

Cook rice in milk, sugar and salt. Mix well. Cook until real creamy, about 1 1/2 hours or until real creamy. When done refrigerate until cool. Combine all other ingredients and stir well. To serve, fold in whipped cream. Decorate with pineapple chunks. Can also add a can of drained, crushed pineapple.

Martha Gochenour - Woodstock, VA




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