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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a traditional midwest church potluck dish. It's a sweet side-dish, a rice salad with fruit in it, but there is definitely more rice than fruit. We live in California and people look at it and ask what's in it and tend to turn up their nose - but if you can get them to try it, they love it! I started making it for my transplanted husband, and now I'm addicted to the stuff! Ingredients:
1 cup white rice (i like to use jasmine rice) |
2 bananas |
1 cup crushed pineapple |
1/2 cup marshmallow (optional) |
2 eggs, well beaten |
1/2 cup sugar |
1 cup pineapple juice |
2 tablespoons flour |
3 tablespoons lemon juice |
1/2 cup orange juice |
1 1/2 cups whipped topping |
1/4 cup powdered sugar |
Directions:
1. Cook the rice using directions on the package.
2. Let cool completely.
3. Mix the eggs, sugar, pineapple juice, flour, lemon and orange juices (I just juice one lemon and one orange- I don't measure them exactly) in a medium saucepan.
4. Bring to a boil and cook for 10 minutes, stirring with a whisk frequently.
5. Let cool completely.
6. Add the dressing to rice, along with bananas and pineapple.
7. If you like marshmallows, now is the time to add them.
8. Mix thoroughly.
9. I usually make the rice and the sauce the night before and let them chill in the refrigerator separately overnight, but they don't need to cool that long.
10. Just before serving, fold in the whipped topping and the powdered sugar.
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