Glorified rice is a dessert salad served in Minnesota and other states in the Midwest. It is popular in more rural areas with sizable Lutheran populations of Scandinavian heritage, and is a traditional dish to bring to potlucks, picnics and funerals alike. It is made from rice, crushed pineapple, and whipped cream, fruit cocktail, maraschino cherries and/or marshmallows.  It seems to have originated from a recipe listed on the side of a Minute Rice box, which ordinarily would scare us off from posting it here, but it’s just too good to deny knowing how to make.  Plus it was my Norwegian grandfather’s favorite side dish, as it is more of a dessert than a side dish and he loved sweets.

From Florence Norby

  •  Cook 1 c. Minute rice (or any brand) and cool.
  • ½ pint Cool Whip or whipped cream
  • Add some sugar to sweeten, quite a lot, usually
  • Add crushed pineapple, fruit cocktail, maraschino and small marshmallows.

 Mix and refrigerate until well chilled.