Hawaiian Cream

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Hawaiian Cream

Yield 4-6

Author Adapted from Lily Haxworth Wallace

This is a refreshing dessert that is not too sweet. It is adaptable to other fruit variations and can be made sweeter, if desired.

Ingredients

Hawaiian Cream

• 1/2 cup rice
• 2 cups milk
• 1/3 teaspoon salt
• 1 20-ounce can crushed pineapple, drained
• 1/4 cup sugar
• 2/3 cup whipped cream (see recipe)

Whipped Cream

• 2/3 cup cold heavy cream
• 2 teapoons vanilla extract
• 1/2 teaspoon cream of tartar

Instructions

1. Cook rice with milk, salt and sugar over medium-low heat, stirring occasionally.
2. When rice is tender, add pineapple and mix together gently. Allow to cool.
3. Fold in stiffly beaten whipped cream. Chill thoroughly before serving.

1. For whipped cream, add all ingredients to a mixing bowl and whip, using an electric mixer or hand whipper, until cream is stiff but not dry.

Notes

This recipe lends itself well to other fruit variations. Fresh, maraschino or dried cherries, or peach or orange slices, would be delicious. Mini marshmallows, grated coconut or toasted pecan pieces would also be very good. If pineapple is not available, chopped clementines or mandarin oranges, as well as mango, could be substituted.

The original recipe called for cooking rice in a double boiler. When I tried this, it took well over an hour and the rice never got fully tender. The milk did cook down well, which gave the rice a very creamy flavor, but it is much quicker to skip the double boiler and cook the rice at a very low boil. Be sure to stir regularly while cooking.