This Glorified Rice Salad recipe is a family favorite. I’ve been making it for years and take it to family gatherings at Christmas and Easter. It works very well for church potlucks, too.

Glorified Rice Salad goes great with ham or turkey and is a light and festive salad to put on the table. It will store in the refrigerator for 2-3 days, so it’s good for leftovers. I hope you will enjoy it as much as we do!

Ingredients Needed to Make Glorified Rice Salad

• long grain white rice
• miniature marshmallows
• crushed pineapple that has been drained
• maraschino cherries (halved)
• frozen whipped topping

Preparing the Ingredients

Gather your ingredients so that you have everything close at hand on the counter or table. Drain the crushed pineapple and be sure to save the juice in a covered container for use in another recipe, or simply to drink.

You’ll also want to dice the maraschino cherries and drain them on paper towels to reduce discoloration in the salad.

Using a medium saucepan, cook rice according to directions. Usually rice to water is 1:2, so for this recipe you will need 1 1/2 cups rice and 3 cups of water. Bring water to boil along with 1/2 teaspoon salt. Add rice and reduce to a simmer. Cook according to directions, approximately 20-25 minutes. Allow to cool.

A Tip on Cooking Rice for this Recipe

When making this recipe, if time allows, I like to prepare the rice a day in advance. Then when you’re ready to prepare the salad, you simply mix it up using the cold rice in a matter of minutes. It will still need to set for 8 hours or more for the juices to meld together. 

Place cooled rice in a large bowl, along with marshmallows, drained crushed pineapple and diced maraschino cherries.

Using a rubber spatula, fold in whipped topping until everything is mixed together.

Spoon salad into a pretty serving dish. Cover with plastic wrap and chill overnight. This recipe will serve 8-10 people.

See more Salad Recipes Here. View Holiday Dinner Ideas Here. 

Glorified Rice Salad

This is a festive dish to serve for family or church gatherings--excellent for Christmas or Easter!

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Course: Salad

Cuisine: American

Keyword: Family Gatherings, Holiday Meals, Pineapple, Potluck Dinners, Rice

Prep Time: 10 minutes

Cook Time: 20 minutes

Refrigerate: 8 hours

Total Time: 8 hours 30 minutes

Servings: 10

Equipment

Knife Set

Cuisinart Cookware

Glass Mixing Bowls

Glass Serving Bowl

Cook ModePrevent your screen from going dark

Ingredients  

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• 3 cups long grain white rice cooked and cooled
• 1 1/2 cups miniature marshmallows
• 1 cup crushed pineapple drained
• 1/2 cup maraschino cherries chopped
• 8 oz frozen whipped topping thawed

Instructions

• Gather your ingredients so that you have everything close at hand on the counter or table. Drain the crushed pineapple and be sure to save the juice in a covered container for use in another recipe, or simply to drink.

  You'll also want to dice the maraschino cherries and drain them on paper towels to reduce discoloration in the salad. 
• Using a medium saucepan, cook rice according to directions. Usually rice to water is 1:2, so for this recipe you will need 1 1/2 cups rice and 3 cups of water. Bring water to boil along with 1/2 teaspoon salt. Add rice and reduce to a simmer. Cook according to directions, approximately 20-25 minutes. Allow to cool.
• Place cooled rice in a large bowl, along with marshmallows, drained crushed pineapple and diced maraschino cherries. Using a rubber spatula, fold in whipped topping until everything is mixed together.
• Spoon salad into a pretty serving dish. Cover with plastic wrap and chill overnight. This recipe will serve 8-10 people. 

Notes

• When making this recipe, if time allows, I like to prepare the rice a day in advance. Then when you're ready to prepare the salad, you simply mix it up using the cold rice in a matter of minutes. It will still need to set for 8 hours or more for the juices to meld together. 

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