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Ingredients
- 1 pineapple
- 2 level tbsp of sugar
- 3 cups of cooked Calrose rice
- 3/4 cup of walnut pieces
- 500ml of whipped, thickened cream
- 1/2 cup of icing sugar
- 1 tspn of vanilla extract
Method
Cut the flesh of a pineapple into small dice, mix well with 2 level tbsp of sugar and refrigerate for a few hours.
Put 3 cups of cooked Calrose rice and a 3/4 cup of walnut pieces in a large bowl. Add the pineapple and gently toss the mixture. Fold in 500ml of whipped, thickened cream, a 1/2 cup of icing sugar and 1 tspn of vanilla extract.
Place into a large serving bowl or smaller individual bowls and refrigerate for 2-3 hours before serving.
