It’s hard to believe, but as 27 Forum cooks and the 31 recipes they sent along will eventually prove, there are a whole lot of ways to make glorified rice.
(In other words, Pauline Braun of Marysville, who requested the how-to for this concoction, has her work cut out for her.)
Let’s start with one identical recipe that’s shared by six readers. Mary Jane Grove of Everett was the first responder, calling to say this recipe can be found on page 227 of the “Betty Crocker Cookbook,” second edition.
Then, Oso cook Nancy Rambo and M.F. Koznek of Snohomish sent along the recipe, as did Mary Sue Lile of Clinton, Celia Hartley of Camano Island and Leah Vander Vate of Marysville.
Lile says, “My 1954 edition of a Betty Crocker cookbook comes through again.” Hartley tells us, “This recipe comes from my 1950s ‘Betty Crocker’s Picture Cook Book.’ The book itself is stained and literally falling apart, but the recipes remain priceless.”
And Vander Vate mentions, “My recipe comes from a Betty Crocker cookbook I bought through a school program in 1958.”
Next, Ila Williams of Lake Stevens and Edmonds cooks Karen Martinson and Anita Kinder share nearly identical recipes for glorified rice that call for “eating apples.”
Williams says, “This may be the recipe Pauline Braun is looking for. I’ve had it for years.” And Martinson writes, “I have had this cookbook, published in October of 1947 by the Miriams’ Young Women’s Missionary Society of the Zion Evangelical Lutheran Church in Buffalo, Minn., for decades.
“My mother purchased it originally, and it was handed down to me. Most of the contributors our family knew. I follow this recipe, but sometimes leave out the apples. It is delicious!”
Last but not least today, Joanne Wallawine of Stanwood has come up with a recipe taken from a Canadian Mennonite cookbook.
1cup cold boiled rice
1/2cup sugar
1 1/2cups crushed pineapple, drained
1/2teaspoon vanilla
1cup whipping cream, whipped
8marshmallows, cut up
Mix rice, sugar, pineapple, vanilla, whipped cream and marshmallows. Chill very thoroughly before serving.
Makes six to eight servings.
2cups boiled rice
1cup pineapple, cubed or shredded (or use 1 cup crushed pineapple)
24marshmallows, cut in quarters
1cup chopped eating apples
1/2cup sugar
1cup whipping cream, whipped
1/2cup chopped candied cherries
The rice should be cooked until soft, but not mushy. Mix all the ingredients except the whipped cream and cherries and let stand for 1 hour. Fold the cream into the mixture just before serving. Garnish with cherries.
Note: Red cherries, strawberries, red raspberries or peaches may be used in place of the pineapple.
1can (about 14 ounces) pineapple tidbits or fruit cocktail
Water
2cups cooked rice
3/4teaspoon salt
1cup miniature marshmallows
6maraschino cherries, diced
2cups prepared whipped topping or 1 package whipped topping mix prepared according to package directions using 1/2 cup milk
Drain fruit; measure syrup and add enough water to measure 11/4 cups; bring to boil over high heat in 1-quart saucepan; stir in cooked rice and salt and cover. Reduce heat and simmer 5 minutes. Remove pan from heat, add pineapple or fruit cocktail, marshmallows and cherries and chill thoroughly. When chilled, stir in whipped topping and serve.
The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and all e-mail must include a name, address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Friday’s Time Out section.
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