Pineapple Cream Rice

Sort of like rice pudding, but not pudding.

Pay-per-view sources have similar recipes in the 1920s, but here’s a version that appeared in the October 1, 1953 edition of The Southeast Missourian. (Click the image to enlarge.)

From a box sold in Chicago, Illinois.

Pineapple Cream Rice

1 cup cooked brown rice
1 cup shredded pineapple
2 Tbsp. warmed honey
1 tsp. vanilla

Whip 1 cup whipping cream and fold in other ingredients. Chill and serve in sherbet glasses.

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