Glorified Rice Dessert Salad with Pineapple and Whipped Cream

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A classic Midwestern dessert salad combining cooked rice, crushed pineapple, marshmallows, and whipped cream for a light, fluffy, and fruity treat. This American-inspired recipe, ready in about 15 minutes, layers cooked long-grain white rice, crushed pineapple in juice, drained, mini marshmallows into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup cooked long-grain white rice
• 1 cup crushed pineapple in juice, drained
• 1 cup mini marshmallows
• 1 cup whipped topping
• 1/4 cup sweetened shredded coconut
• 1/4 cup chopped pecans
• 2 tbsp granulated sugar
• 1 tsp vanilla extract

Instructions

1. Step 1: In a large bowl, combine 1 cup cooked long-grain white rice with 2 tbsp granulated sugar and 1 tsp vanilla extract, stirring to blend well.
2. Step 2: Fold in 1 cup drained crushed pineapple, 1 cup mini marshmallows, 1 cup whipped topping, 1/4 cup sweetened shredded coconut, and 1/4 cup chopped pecans until evenly incorporated.
3. Step 3: Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours to allow flavors to meld and the marshmallows to soften.
4. Step 4: Stir gently before serving chilled as a refreshing dessert salad.