Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Flashback Friday ~ Em's Sweet Rice Salad

For Flashback Friday I'd like to bring back this recipe that my good friend Em shared with me. If you like sweet salads you will love this rice salad. My Mom asked me to bring this salad to every family gathering. I never had to wonder what I should bring. Some like to eat it as a dessert. But I'm like my Mom, I like to eat sweet and savory together so I like it as part of the main course. You choose how you will eat it.
  • 1 1/2 cups long grained rice (short grain is fine too, matter of preference)
  • 6 cups water
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 teaspoons lemon juice
  • 4 cups miniature marshmallows, you can use white or multi-colored
  • 1 398 ml (14 oz) can of fruit cocktail, with liquid
  • 1 398 ml (14 oz) can pineapple tidbits or crushed, with liquid
  • 2 cups whipping cream, whipped
  • 1 teaspoon vanilla ( I use Mexican vanilla when I have it but your favorite kind will do)
  1. Bring rice, salt, and 6 cups of water to boil in a covered pot, stir once, cover again and let simmer for 16 to 18 minutes. Check at 16 minutes to see if the rice is tender.
  2. Drain and rinse rice with hot water in colander and let drip.
  3. Put rice in large bowl together with sugar, stirring until sugar is dissolved. 
  4. Add the rest of the ingredients and mix well. Allow to sit in fridge for 6 hours before serving.
  5. Just before serving I sometimes add fresh fruit in season like strawberries, grapes, blueberries, etc. Not necessary but it sure makes the salad look pretty.


  1. So pretty! My mom made a similar salad but without the rice and always served it in a particular bowl. Your version sounds delicious. This would be lovely for a ladies luncheon or bridal shower!

  2. Do you drain the fruit cocktail and pineapple, or do you also put the juice in the salad?

    1. I use the juice as well, I will correct that. Sometimes I add another cup of marshmallows. It all works:)

  3. I love this site - I check it every day but honestly some retro recipes need to remain exactly that...retro.

  4. I grew up eating this salad at special family gatherings and now I make it on occasion for our extended family. My mom's version of this recipe was called Glorified Rice, included chopped, toasted pecans, and was put together a little differently, but essentially it's the same. Yum!
    --Mrs. L. from CO


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