Angel Rice

3 Cups of Cooked White Rice (I use Jasmine but any white rice will do)
1 Jar Maraschino Cherries, drained, rinsed and cut in half
1/2 Bag Minature Marshmallows
Walnuts or Pecans (optional), chopped
4 Cups Heavy Cream
1/2 Cup White Sugar or Powdered Sugar
2 Tablespoons Vanilla


Chill the bowl that you will use to whip the cream. Put the cooked rice, rinsed cherries, marshmallows and nuts (if desired) into an additional large bowl.

Make the whipped cream next:

Pour the heavy cream into the chilled mixing bowl.  Mix the cream on high until soft peaks form. Slowly sprinkle the sugar over the whipped cream to combine, until stiff peaks form. Test by pulling the mixer up to see if the whipped cream forms stiff peaks. Fold in the vanilla.

Gently fold the whipped cream into the rice mixture. Chill in the refrigerator until served. It is best to make this 2-3 hours before it is served so the flavors can work through but not too long before or the whipped cream will collapse. Store left overs in a tightly sealed container and eat within 2-3 days.


This is a special family recipe from my grandmother. It's too good not to share. This is a Thanksgiving and Christmas tradition in our house but would be good anytime.

Servings: 12
Recipe Difficulty: Normal
Preparation Time:20 minutes
Cooking Time: 30 minutes for the rice
Country: USA