Here's a classic holiday recipe for Lois Raney of New Market, Al. The rice cream recipe, from Jean Gladden of Baltimore, uses miniature marshmallows and crushed pineapple.
1 cup rice, cooked according to directions and cooled overnight
1 can crushed pineapple, chilled and drained
1 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 to 2 cups miniature marshmallows
Whip the cream and add sugar and vanilla. Mix in rice, pineapple and marshmallows, stirring well. Chill before serving.