“This dish is a STAPLE in Minnesota! Don’t get it confused with those southern salads, this is the real deal. We make it for every holiday!”

Instructions:
Cook the Rice: Add 2 cups of water to a small pot and bring it to a boil. Stir in the 1 cup of uncooked white rice. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the water is absorbed and the rice is tender.
Whip Heavy Cream: As the rice cooks, in a separate mixing bowl, whip the chilled heavy whipping cream until stiff peaks form. Set aside in the refrigerator.
Cool Rice: Once the rice is fully cooked, uncover the pot and gently stir the rice. Let it sit for 10 minutes to cool slightly.
Combine Ingredients: Transfer the cooled rice to a large serving bowl. Add the 2 (15 oz) cans of crushed pineapple (with their juice), 1 ½ cups mini marshmallows, and ½ cup granulated sugar. Mix until all these ingredients are well combined.
Fold in Whipped Cream: Gently fold the reserved whipped cream into the rice mixture until it is evenly incorporated.
Chill: Cover the serving bowl tightly and refrigerate the Glorified Rice for 3-4 hours to allow the flavors to meld and the mixture to chill thoroughly.
Garnish & Serve: Before serving, garnish with maraschino cherries as desired.
Enjoy this sweet and creamy dessert!