This dish is a STAPLE in Minnesota! Don't get it confused with those southern salads, this is the real deal. We make it for every holiday!"

Glorified Rice Recipe: A 2000-Word Guide

Introduction: The Legacy of Glorified Rice

(Approx. 300 words)

Glorified Rice is a traditional American dessert that hails from the upper Midwest, particularly among Scandinavian-American communities. It has long been a staple at potlucks, family reunions, church socials, and holiday gatherings—especially in Minnesota, the Dakotas, and Wisconsin. Often referred to as a “dessert salad,” it represents the kind of vintage comfort food that bridges the line between sweet and savory, casual and celebratory.

Despite its humble name, Glorified Rice is more than just sweetened rice. It typically combines cooked white rice, crushed pineapple, whipped cream, and mini marshmallows, often with a handful of maraschino cherries or fruit cocktail for extra color and flair. Some recipes also include gelatin, while others keep it strictly creamy. It’s chilled and served cold, which makes it perfect for warm-weather events or as a refreshing contrast to heavier holiday meals.

This dessert represents the resourceful spirit of home cooks who turned pantry staples into festive dishes. The “glorified” part of the name humorously reflects the idea of taking a plain, everyday food—rice—and elevating it into a celebratory treat.

In this recipe guide, we’ll explore how to make a classic version of Glorified Rice, with options for variations and modern twists. Whether you’re recreating a dish from your childhood or discovering it for the first time, this dessert brings a sweet, creamy joy that’s surprisingly satisfying.

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Ingredients List

(Approx. 150 words)

Here’s what you’ll need for a classic Glorified Rice recipe that serves about 8–10 people.

Main Ingredients:

• 1 cup uncooked white rice (yields ~3 cups cooked)

• 1 can (20 oz) crushed pineapple, drained (reserve a bit of juice)

• 1 ½ cups mini marshmallows

• 1 jar (10 oz) maraschino cherries, halved or quartered

• 1 ½ cups heavy whipping cream (or 1 tub of Cool Whip for shortcut)

• ¼ cup powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

Optional Add-ins:

• 1 cup fruit cocktail, well-drained

• ½ cup shredded coconut

• ½ cup chopped pecans or walnuts

• ½ teaspoon almond extract (for a twist)

Garnish (Optional):

• Cherry halves

• Pineapple tidbits

• Toasted coconut

• Mint leaves

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Equipment Needed

(Approx. 100 words)

You won’t need anything fancy to make Glorified Rice. Basic kitchen tools are more than enough:

• Medium saucepan (to cook rice)

• Large mixing bowl

• Hand or stand mixer (for whipping cream, unless using Cool Whip)

• Rubber spatula

• Strainer or sieve (for draining fruit)

• Measuring cups and spoons

• Serving bowl or individual dessert cups

• Plastic wrap or container with lid for storage

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Step-by-Step Instructions

(Approx. 1000 words)

Let’s walk through the recipe step-by-step to ensure perfect results every time.

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Step 1: Cook the Rice and Cool It Properly

Use a long-grain white rice, which holds its texture better than short-grain varieties when mixed with creamy ingredients.

Instructions:

1. Rinse 1 cup of white rice under cold water until the water runs clear. This removes excess starch and prevents clumping.

2. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt.

3. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until rice is tender and water is absorbed.

4. Once cooked, fluff the rice with a fork and let it cool completely. Spread it on a baking sheet or tray to speed up the cooling process, or refrigerate for 30–45 minutes.

Pro Tip: Rice should be completely cool or chilled before mixing with other ingredients to avoid melting the whipped cream.

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Step 2: Prepare the Fruit

While the rice is cooling, prep your fruit.

Instructions:

1. Drain the crushed pineapple thoroughly using a strainer. Too much juice can make the salad watery.

2. Drain the maraschino cherries and cut them in halves or quarters. Pat them dry with a paper towel to prevent pink streaking throughout the dish.

3. If using fruit cocktail or additional fruit, drain it well and pat it dry, too.

Set aside all prepped fruit for later.

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Step 3: Whip the Cream

If you’re using heavy whipping cream (recommended for best flavor), follow these steps:

Instructions:

1. In a large mixing bowl, add 1½ cups of cold heavy cream.

2. Using a hand mixer or stand mixer with the whisk attachment, beat on medium-high until soft peaks form.

3. Add ¼ cup powdered sugar and 1 teaspoon vanilla extract.

4. Continue whipping until stiff peaks form, but be careful not to over-whip, or you’ll get butter.

Shortcut Option: If you're pressed for time, you can substitute with an 8 oz tub of Cool Whip. It’s sweeter and has a slightly different texture but works well.

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Step 4: Combine the Ingredients

Now that everything is ready, it’s time to bring it all together.

Instructions:

1. In a large bowl, add the cooled rice.

2. Gently fold in the drained pineapple, cherries, and mini marshmallows.

3. Add any additional ingredients you’d like—fruit cocktail, coconut, or nuts.

4. Fold in the whipped cream using a spatula. Be gentle to preserve the airy texture.

5. If the mixture looks a little dry, you can add 1–2 tablespoons of reserved pineapple juice to moisten it.

6. Taste and adjust sweetness, adding more sugar or a touch of almond extract if desired.

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Step 5: Chill and Set

Transfer the Glorified Rice mixture to a serving bowl or airtight container.

Cover and refrigerate for at least 2–4 hours, preferably overnight. This allows the flavors to meld and the texture to set.

Tip: The marshmallows soften during chilling, creating a pillowy texture throughout the salad.

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Step 6: Serve and Garnish

Once chilled, give the salad a gentle stir before serving.

Spoon into individual dessert cups or serve family-style in a large bowl.

Garnish with:

• A cherry on top

• Pineapple tidbits or curls

• A sprinkle of toasted coconut

• A sprig of mint for color contrast

Serve cold, and enjoy the creamy, fruity nostalgia in every bite.

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Tips and Tricks for Success

(Approx. 200 words)

• Chill ingredients in advance: Using chilled rice and cream prevents melting and helps the dessert hold its shape.

• Drain fruits well: Excess liquid will make the salad soupy. Use a fine-mesh strainer and press gently.

• Customize sweetness: Some prefer it very sweet, others more tart. Adjust sugar and fruit to taste.

• Rice texture matters: Overcooked rice will get mushy. Slightly firm but cooked-through grains work best.

• Fold gently: Avoid stirring too hard to maintain a light, fluffy consistency.

• Make ahead: This dish tastes better after sitting overnight.

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Variations and Modern Twists

(Approx. 200 words)

While traditional Glorified Rice is delicious as-is, here are some fun ways to experiment:

1. Strawberry Glorified Rice

Swap crushed pineapple for chopped fresh strawberries and add strawberry gelatin for a pink hue and berry flavor.

2. Coconut Cream Version

Add coconut extract and shredded coconut for a tropical flair.

3. Citrus Zing

Add grated orange or lemon zest to brighten the flavor.

4. Chocolate Lovers' Twist

Add mini chocolate chips and drizzle with chocolate sauce before serving.

5. Vegan Version

Use coconut whipped cream, dairy-free marshmallows, and cooked jasmine or basmati rice.

6. Green Glorified Rice

Add green food coloring and pistachios for a festive, holiday-ready presentation.

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Storage Instructions

(Approx. 100 words)

Glorified Rice should be stored in the refrigerator in a sealed container. It will last 3–4 days before the texture starts to change.

If it becomes slightly watery, just stir gently before serving. Avoid freezing, as the whipped cream and rice texture can deteriorate upon thawing.

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Serving Suggestions

(Approx. 100 words)

• Serve at holiday dinners, summer picnics, or church potlucks.

• Pairs well with heavier meals like roasts, casseroles, or fried chicken.

• Works as a light, refreshing dessert or a sweet side dish.

• Serve in parfait glasses or small dessert cups for individual portions