Cherry Rice Salad

Ingredients

2 cups cooked Riceland Plump andTender Medium Grain Rice

1 can (16-ounce) crushed pineapple,drained

1 can (8-ounce) sweetened condensed milk

1 carton (8-ounce) non-dairy whippedtopping

1 small package chopped pecans

1 cup shredded coconut

1 package (10 ounce) miniature marshmallows

1 can (16 ounce) cherry pie filling

Preparation

1. Prepare rice according to package directions. Cool to room temperature.
2. In a large serving bowl combine the pineapple, condensed milk, and whipped topping. Mix well.
3. Add the pecans, coconut and marshmallows. Stir to combine.
4. Add the cooled rice and the cherry pie filling. Mix until well combined and chill.
5. Best if chilled overnight.