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Wednesday, September 2, 2009

The Best Damned Glorified Rice Recipe you will ever taste! (Moms Cherry Pink Cloud)


I was specifically searching for a perfect vintage add
for Maraschino Cherries. I've looked high and low and have had no luck whatsoever. I've decided to post some other great old cherry stuff instead but I'm really, really searching for a true Maraschino cherry advertisement. Anyone out there have one? Let me know, I'd sure love to share it here.





Why Cherries?
I have just made one of my favorite treats, full of pineapple and yummy maraschino cherries! A delicious recipe that my mother made when I was a kid in the 70's and 80's. I'm guessing it originated from one of the wonderful cookbook recipes that find there way here, but then just about everything I ate as a kid came from one of those swell cookbooks. I collect them now. The recipe I made is one my Mom calls "Glorified Rice", it consists of cool whip, pineapple, marachino cherries and cold rice. When I was a kid mom used minute rice, regular cool whip, whole marachino cherries and that was that..sometimes she used a can of fruit cocktail. I have changed the recipe around a bit and renamed it "Moms Ultra Heavenly Cherry Pink Cloud". It is Soooo yummy that I lie awake thinking about it when I know it's in the fridge.  It consists of these simple, yet memory inducing ingredients:



Moms Ultra Heavenly Cherry Pink Cloud Recipe


3 cups cold cooked Arborio rice*
(Arborio is a must as other rices seem to harden in this particular recipe after more than a day in the fridge. The taste and consistency is perfect with arborio)

2 tubs of extra creamy style cool whip

1 can crushed and drained pineapple


10 or more finely chopped maraschino cherries
(to taste)

1/4 cup of the maraschino cherry syrup

1/2 cup granulated sugar



cook and cool your rice. put it in a large mixing bowl and

add the remaining ingredients above. Mix well and

refrigerate for an hour or so. The colder it is, the better.

The maraschino cherries and the maraschino

syrup give it a wonderful pink glow.  I have used up to a half cup of the syrup. It's really a personal taste thing.

I think it's perfect to round out a summer meal or just to

munch on any time. My husband absolutely loves it and is always asking for 'That cloud stuff!'

My kids love it too. The stuff keeps well covered for up to 5 days in a nice cold fridge. It never lasts that long here.


3 comments:

katie said...

Why would anyone spoil any kind of dessert with an artificial whip when Whipped Cream is so-so-so-so much better and it is real food, not something artificial.



























why

glittermom said...

if you are not going to eat it all in one day, cool whip is better, the real whipped cream breaks down too fast.

Anonymous said...

My mother used to make this. I followed your recipe, used 4 cups arborio rice with a little kosher salt (cooked too much), 20 oz can crushed pineapple, the sugar (used the fine stuff) cut up 10 cherries with kitchen shears, about 1/3 cup mcherry juice. What to do? The rice was stuck together in chunks. So I put it in my Kitchen Aid with the balloon whisk and mixed the pineapple in. Then added the rest of the ingredients, mixed and scraped. Worked great put in fridge to set. I'll see if the kids like it.