 | | Directions |
- Cook the rice ahead of time so that it has enough time to chill before adding it to the other ingredients.
- Drain the pineapple well and then add the sugar, lemon juice and salt to it. Stir to combine.
- Fold in the whipped topping.
- Add the chilled rice and coconut; gently fold into the other ingredients.
- Place in the refrigerator until completely chilled.
|
|
|
Prep Time: 30 minutes
Cook Time: 15 minutes
Container: Saucepan
Servings: 12
|  | | Ingredients | | - | | 3 cups cooked rice - white, chilled |
| - | | 1 1/2 cups crushed pineapple |
| - | | 2/3 cup sugar |
| - | | 1/4 cup lemon juice |
| - | | 1/8 teaspoon salt |
| - | | 8 ounces whipped topping |
| - | | 1 1/2 cups shredded coconut |
| |
| |
