Creamy Rice Fruit Salad Recipes

FRUIT AND RICE SALAD

Steps:

• In a large bowl, beat the first five ingredients until blended. Stir in the rice, peaches, grapes, celery and raisins. Cover and refrigerate for at least 6 hours. Just before serving, stir in the pecans.

FRUIT 'N' RICE SALAD

Steps:

• Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture.

QUICK AND CREAMY FRUIT SALAD

Steps:

• Put the apples, melon, pineapple, dried cherries, yogurt, cream of coconut and salt in a large bowl and stir.

CREAMY FRUIT SALAD

Steps:

• Preheat the oven to 300 degrees F.
• Spread the coconut in a single layer on a baking pan. Toast coconut in oven until pale golden brown, watching carefully to avoid burning, about 8 minutes.
• In a mixing bowl, whisk together the yogurt, honey, rum, and mint. In another large bowl, combine the fruit. Pour the yogurt mixture over the fruit and toss to combine. Allow to sit for 10 minutes so the fruit can absorb the flavors. Sprinkle the toasted coconut on top and serve.

CREAMY RICE-FRUIT SALAD

Steps:

• Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
• In medium bowl, mix yogurt and honey. Add cooked wild rice and remaining ingredients; toss.

GLORIFIED RICE (DESSERT-SALAD)

Steps:

• Mix rice, pineapple, sugar and marshmallows in a bowl.
• Whip cream with additional sugar and vanilla until stiff.
• Fold into rice mixture.
• Chill.
• Decorate with maraschino cherries or slices of fresh pineapple or strawberries.
• Serves 6-8.

BROWN RICE FRUIT SALAD

Steps:

• In a small bowl mix the first 5 ingredients.
• Set aside.
• Halve orange sections, then combine all the rest of the ingredients.
• Mix the dressing ingredients again and toss with salad to coat well.
• Cover and refrigerate at least 2 hours until well chilled.

CREAMY RICE SALAD

Steps:

• Mix everything together in a bowl and serve.

COOL AND CREAMY FRUIT SALAD

Steps:

• In a large bowl, beat cream cheese, lemon zest and juice until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into cream cheese mixture., Layer fruit in a 2-qt. glass bowl; spread cream cheese mixture over top. Refrigerate, covered, until serving or up to 24 hours. Just before serving, sprinkle with pecans.

CREAM CHEESE FRUIT SALAD

Steps:

• Beat the cream cheese and sugar together in a large bowl. On high speed, beat in the whipped topping. Fold in the bananas, pineapple, fruit cocktail, apple, and coconut. If desired, mix in the maraschino cherries, pecans, and raisins. Pour the salad into a serving bowl, and chill 1 hour before serving.

CREAMY FRUIT SALAD

Steps:

• In a heavy saucepan, combine orange and pineapple juices, sugar, egg and 1 tablespoon of lemon juice. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat. , When cool, fold in the whipped cream. In a large serving bowl, toss apples with remaining lemon juice. Add bananas and grapes. Add the dressing; stir to coat. Refrigerate. Fold in pecans just before serving.

FRUITY RICE SALAD

Steps:

• In a large bowl, combine mayonnaise, salad dressing and salt. Fold in chicken, rice, celery and fruit. Cover and chill until ready to serve; add almonds.

CREAMY FRUIT SALAD I

Steps:

• In a large bowl, combine fruit cocktail, bananas and cherries. Reserve 3 slices of banana and 1 cherry for garnish.
• In a mixing bowl, whip the cream to soft peaks with an electric mixer. Add sugar and vanilla, and whip to combine.
• Fold the whipped cream into the fruit. Garnish with a fan of banana slices. Place cherry at the bottom of the banana fan.

PINEAPPLE ORANGE RICE WHIPPED CREAM SALAD

Steps:

• Chill a metal mixing bowl.
• Drain canned fruit,reserve the juice.
• Add orange juice and or pineapple juice to make the required 2 cups of pineapple juice and 2 cups orange juice.
• Place rice in microwave cooker,add juice.
• Microwave 10 minutes 70% power. Set aside for 10 minutes. Then microwave 10 minutes 70% power again. The rice should be cooked and soft. Do not stir. Cool.
• {If you are cooking on stovetop, heat the juices to simmer then add rice and cover, and turn the heat down low. About 20 minutes. Cool.}.
• In mixing bowl add whipping cream and beat with beaters, when it starts to get a little stiff, slowly add granulated sugar and vanilla, cardamon and anise. Whip until stiff.
• In bowl add lemon juice and add sliced bananas, toss to coat.Drain.
• In large bowl, add half of the cooked cooled rice. Break apart and add half of the.
• crushed pineapple and half of the flake coconut. Add half of the whipped cream mixture and mix well with a spoon. Then add half of the mandarin oranges,half of kiwi fruit and half of the bananas. Mix gently.
• Repeat the process with the other half of the rice and fruit and whipped cream mixture.
• Pile in glass serving bowl, sprinkle top with nutmeg if desired and serve.
• Note: You may substitute Cool Whip for the Whipped Cream but it will separate if it sits too long.

CREAMY FRUIT SALAD II

Steps:

• Combine the cream cheese and condensed milk; blend until smooth.
• Drain the juice from 1 can of the fruit cocktail and add to cream cheese mixture. Add the other can with all its juice and any other fruit at this time. Mix with a large spoon.
• Add extra condensed milk to sweeten if desired. Cover with saran wrap and chill. Mix well and serve cold.