Glorified rice is a classic Midwestern dessert salad, especially beloved in Minnesota and in rural communities with strong Scandinavian and Lutheran roots. It’s a familiar sight at potlucks, picnics, and even funerals—one of those nostalgic dishes that quietly bridges everyday meals and special gatherings.

The recipe blends rice with crushed pineapple, whipped cream, fruit cocktail, and a mix of maraschino cherries and/or marshmallows, creating something that leans far more toward dessert than side dish. Its origins are humble—likely traced back to a recipe printed on a box of Minute Rice. Normally that might be reason enough to pass it by, but this one earns an exception. It’s simply too good to ignore.

For me, it also carries a personal note. It was my Norwegian grandfather’s favorite “side,” though he treated it exactly as it is—a sweet, comforting dessert.

From Florence Norby

  •  Cook 1 c. Minute rice (this is the traditional brand but you can use any brand), and cool in the refrigerator.
  • 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.