Yield: 100 Portions (12-1/2 quarts)
Each Portion: 1/2 cup (No. 8 Scoop)
| Ingredients | Weights | Measure |
|---|---|---|
| Water, cold | 3 lb | 1-1/2 qt |
| Rice, long grain | 1 lb 4 oz | 2-7/8 cups |
| Salt | 1/4 oz | 1 tsp |
| Salad Oil | 1/2 oz | 1 tbsp |
| Pineapple, canned, crushed | 6 lb 13 oz | 3 qt (1 No. 10 cn) |
| Cherries, maraschino, chopped, drained | 1 lb | 1-7/8 cups |
| Reserved juice and water, cold | 3 lb 12 oz | 7-1/2 cups |
| Topping, dessert and bakery products, dehydrated | 2 lb | 1-1/2 qt (2 x 1 lb cn) |
| Milk, nonfat, dry | 6-1/2 oz | 1-1/3 cups |
| Vanilla | 2 oz | 1/4 cup |
| Marshmallows, miniature | 1 lb 4 oz | 2-3/4 qt |
| Coconut, prepared, sweetened, flaked | 1 lb | 1-1/4 qt |
- Combine water, rice, salt and salad oil; bring to a boil. Stir occasionally.
- Cover tightly; simmer 20 to 25 minutes. DO NOT STIR.
- Remove from heat, Refrigerate.
- Drain pineapple; reserve juice for use In Step 6.
- Combine rice, pineapple and cherries Refrigerate for use in Step 7.
- Pour reserved juice and water into mixer bowl; add topping, milk and vanilla. Using whip at low speed, whip 3 minutes or until thoroughly blended. Scrape down bowl. Whip at high speed 5 to 10 minutes or until stiff peaks form.
- Combine rice mixture and marshmallows and coconut. Mix thoroughly. Fold in whipped topping. Mix lightly.
- Refrigerate until ready to serve.