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A church cookbook-style recipe that was a staple at family holidays (thank you Aunt Diane!). It’s a pretty and unusual salad combining creamy rice with the sweetness of pineapple and cherries.
1. Prepare rice according to package directions, turning down heat once it begins to swell. Continue to cook 15-20 minutes. Rinse with cold water until rice is fully cooled. Place in a large bowl.
2, Add sugar, cherries, and drained pineapple and stir until sugar is dissolved.
3. Fold in Cool Whip and eat. Refrigerate leftovers.
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