Glorified Rice

Something Sweet, Soft, and Familiar

Glorified Rice has the quality of a dish that exists outside of time — passed between generations at potlucks and holiday tables, never quite fashionable, never quite forgotten. There's something honest about it: the patience required to let the rice cool, the gentle folding of cream, the way it waits quietly in the refrigerator until it's needed. It belongs to a tradition of abundance made simple, of celebration without fuss. This is the kind of dessert that doesn't need to explain itself. It simply shows up, generous and cold and a little bit joyful.

Ingredients

• 3 cups water
• 1 1/2 cups Alessi Arborio Rice
• 2 tablespoons butter
• 16 ounces pineapple tidbits, drained
• 2 cups strawberries, chopped
• 3 cups mini marshmallows
• 1/2 cups granulated sugar
• 2 cups heavy whipping cream
• maraschino cherries, optional

Instructions

1. In a heavy-bottomed saucepan, heat 3 cups of water to boiling.
2. Add the rice and butter to the boiling water. Cook and stir for 1 minute.
3. Reduce the stove heat to low, cover the saucepan with a tight fitting lid and let it cook undisturbed for 20-25 minutes.
4. Once the rice is done cooking, remove it from the heat, transfer it to a large bowl.
5. Fluff the rice with a fork and allow it to cool to room temperature.
6. When the rice has cooled, add the pineapple, strawberries, marshmallows and sugar.
7. Mix well.
8. Allow this mixture to rest for 10 minutes.
9. In a medium bowl (or the bowl of a stand mixer), beat the heavy whipping cream on high speed until stiff peaks form.
10. Add the whipped cream to the rice mixture. Fold together gently.
11. Top with maraschino cherries and additional marshmallows if desired.
12. Refrigerate until serving and serve cold.