A cold-flash pickling technique is used in the Filipino recipe for pickled red cabbage. Filipino cuisine emphasizes sour flavors, and fast pickles like these bring out the sourness and cleanse the palette while balancing and cutting through fatty meals. For up to 3 days, keep in the refrigerator.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 3 hrs 55 mins |
| Total Time: | 4 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup uncooked white rice
- ¼ cup white sugar
- 2 (15 ounce) cans crushed pineapple
- 1 cup miniature marshmallows
- 1 cup heavy cream, whipped
- 6 maraschino cherries
Instructions
- In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large bowl combine the cooked, cooled rice, sugar, pineapple and marshmallows. Fold in the whipped cream. Chill for 4 hours.
- Spoon the rice mixture into 6 dessert dishes and place a cherry on top of each.
Nutrition Facts
| Calories | 411 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 28 mg |
| Sugars | 33 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it. Although I only added 1 can of 20oz pineapple. Yummmmo!
A family favorite for years. I make it for the annual pig roast and use the Tupperware Wonder Bowl ( the big one)… the only addition to this recipe I suggest is add some of the cherry juice too. It gives it a pink tint. I also use the colored mini marshmallows. Enjoy!!!!
My mom would make this when I was a kid. She always called it rice pudding, so it took me forever to find the recipe. I now make it for my own family. So good.
I used my family recipe I learned from my mother. I cook the rice and stir it with a fork to make the rice fluffier. I then add 1/2 the bag of marshmallows and stir it in with the rice. Add 2 cans of chunk or crushed pineapple drained. (I recently got crushed pineapple by mistake, but usually chunk is better). Then take a container of whipped topping 8oz. Fold it into the combined cooked rice, marshmallow, and pineapple mixture. Chill for awhile. When cooled, add the remaining marshmallows and the 2nd container of whipped topping and fold into the cooled rice mixture. Garnish with maraschino cherries. Serve cold.
My mother made this for years as we were growing up but she substituted fruit cocktail for the pineapple. Yesterday would have been her 87th birthday…To continue her legacy I still make it and have just explained the family significance of this dish to her great grandchildren that I’ve adopted. Like my mother I also make it with homemade whipped cream. This dish is like heaven in a bowl! When making it, drain the fruit well but be sure to not skimp on the whipped cream since the rice and marshmallows will soak up the moisture!
This was a favorite of my father’s to make for the holidays. He always added the hot over the marshmallows so they would melt a bit. Very tasty that way.
My mom used to make this when I was younger. Ive made this recipe several times and absolutely love it!! I use more cherries though. I use like half a jar , but cut them into quarters and fold in with everything else in recipe. Thank you for sharing !!
I love how simple and good this recipe is. I use mandarin oranges instead of pineapple purely due to personal preference .
I used heavy cool whip because I didn’t feel like whipping real cream and it turned out well, I also add more rice because 1 cup just doesn’t seem enough to the amount of crushed pineapple. So I used 2 cans crushed pineapple, about 2.5 cups rice and the entire (small) container of cool whip. It turned out really well. I bet it would be good with coconut in it too. It is a really good, cool and refreshing treat!
I liked this salad minus the marshmallows. I disliked that item.
good basic recipe, my mom used to make this, but she added lemon jello, fruit cocktail, and used the colored mini marshmellows and sprinkle pecans on top.
I skipped the marshmallows and cherries. Just added sugar, pineapple and heavy cream….whipped. Divine!
Can I make this a day ahead using real whip cream? Jean
This is a Minnesota dessert staple, not to confused with it’s Southern counterpart Ambrosia, which uses coconut, walnuts and no rice.
my husbands grandmother had made this for him years ago. She quit making it a few years back and didn’t remember what was in it or how to make it. I am so excited to see his face this thanksgiving when i sit it on the table. Thank you Thank you for posting!!!!!!!!
My Grandmother made this for the Holidays and it was the best. I have’nt made it in years and to my surprise my daughter asked me to make it for a Christmas Brunch for all to enjoy and share the memories she had of Great Grandma’s special rice.
I doubled this recipe for a neighborhood block party. It was not “yummy”. It turned out to be too dry, thick, and not sweet enough. The recipe did not make it clear whether to drain the pineapple or include the juices. I would like to try this recipe again, but need input from others. Thanks.
Great recipe! It has become one of my husband’s all-time favorite desserts. Thanks for sharing this!
This was way too sweet for my taste. It was all fluff and little nutrition. Without the marshmallows, it might be good; but I won’t be saving this recipe.
This was great! My boyfriend asked me to make it and said it was just like what his mother used to make… and he proposed a couple of days later! Definitely whip the heavy cream… much better than cool whip… only takes a minute and is so worth it.
My Grandma has been making this dish for easter for many, many years. My all time favorite!