This is one of our family's Easter table staples. I've never seen it anywhere other than my mom's house, so I googled it to see what I would come up with. I did find a few different variations of the recipe, but most interestingly I found this on Wikipedia:
"Glorified rice is a dessert salad served in Minnesota and other states in the Upper Midwest. It is popular in more rural areas with sizable Lutheran populations of Scandinavian heritage. It is made from rice, crushed pineapple, egg, sugar, vinegar, flour and whipped cream. When served it is often decorated with maraschino cherries.
The long established recipe has been the subject of many newspaper articles. In 1995, Janet Letnes Martin and Suzann Nelson authored a humorous book comparing Lutheran and Catholic traditions called They Glorified Mary…We Glorified Rice: A Catholic-Lutheran Lexicon. The book includes a recipe for Glorified rice. The dish is also included in the title of Carrie Young's Prairie Cooks: Glorified Rice, Three-Day Buns, and Other Recipes and Reminiscences. Glorified rice often turns up at potlucks and church picnics."
I've never seen the history of a dish on Wikipedia before! I was impressed. Plus, it was consistent with what I know as my mom grew up in the Lutheran tradition. So, now we know.
My mom's variation is a little different.
1/2 cup of raw rice (I used brown.)
13.5 oz can of crushed pineapple, drained
1/3 cup of sugar
1/2 teaspoon of vanilla
1 cup of mini marshmallows
10 chopped maraschino cherries
(I added 1/4 cup of sliced almonds.)
1 cup of Cool Whip.
Prepare rice as directed and let cool. Stir in all other ingredients except Cool Whip and let stand for 30 minutes. Finally, stir in 1 cup of Cool Whip, and you're done! Yum!