This vintage-style molded salad offers a delightful mix of textures and flavors, combining chewy glutinous rice with a bright, lemon-kissed gelatin base. The addition of crushed pineapple, whipped cream, and confectioner’s sugar creates a rich, dessert-like quality, while chopped nuts add a satisfying crunch. It&# 226;ÂÂs a unique dish that bridges the gap between a sweet salad and a fruit dessert, perfect for summer picnics, holiday side dishes, or a nostalgic family dinner. The refreshing citrus notes cut through the sweetness, making it a light yet indulgent treat that serves well as a refreshing finale or a sweet side.
The Islands Rice-Fruit Salad
Description
This vintage-style molded salad offers a delightful mix of textures and flavors, combining chewy glutinous rice with a bright, lemon-kissed gelatin base. The addition of crushed pineapple, whipped cream, and confectioner's sugar creates a rich, dessert-like quality, while chopped nuts add a satisfying crunch. It&# 226;ÂÂs a unique dish that bridges the gap between a sweet salad and a fruit dessert, perfect for summer picnics, holiday side dishes, or a nostalgic family dinner. The refreshing citrus notes cut through the sweetness, making it a light yet indulgent treat that serves well as a refreshing finale or a sweet side.Ingredients
Directions
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Cook the glutinous rice according to package directions and allow it to cool completely.
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Drain the crushed pineapple well to remove excess liquid.
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Mix the lemon gelatin powder with 2 cups of boiling water until fully dissolved.
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Lightly grease a large gelatin mold or appropriately sized serving dish.
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Pour half of the dissolved gelatin into the prepared mold and chill in the refrigerator until partially set.
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In a large bowl, combine the cooled rice, drained pineapple, whipped cream, confectioner's sugar, chopped nuts, marshmallows, and orange marmalade.
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Stir the mixture gently but thoroughly to ensure all ingredients are evenly coated.
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Spoon the rice mixture into the mold on top of the partially set gelatin layer.
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Pour the remaining gelatin mixture over the top to seal the salad.
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Refrigerate the mold for at least 4 hours, or until the salad is firm and set.
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Run a knife around the edge of the mold and invert onto a large serving plate.
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Garnish with whole strawberries, mint leaves, and lemon twists before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 148.3kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 30.4mg2%
- Total Carbohydrate 16.8g6%
- Dietary Fiber 0.2g1%
- Sugars 0.0g
- Protein 22.4g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, ensure the rice is completely cooled before mixing with the creamy ingredients to prevent the whipped cream from melting.
Walnuts and pecans are recommended for the chopped nuts, but you may substitute with almonds or cashews based on preference.
If a vegan version is desired, substitute the whipped cream and gelatin with a vegan gelatin alternative and coconut whipped cream.
The salad can be prepared up to 24 hours in advance. Cover the mold tightly with plastic wrap while chilling.
