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Cherry Rice Salad

Cherry Rice Salad dessert


  • 2 cups cooked Riceland Plump and Tender Medium Grain Rice
  • 1 can (16 oz.) crushed pineapple, drained
  • 1 can (8 oz.) sweetened condensed milk
  • 1 carton (8 oz.) non-dairy whipped topping
  • 1 small package chopped pecans
  • 1 cup shredded coconut
  • 1 package (10 oz.) miniature marshmallows
  • 1 can (16 oz.) cherry pie filling


  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.