Pineapple Orange Rice Whipped Cream Salad - cooking recipe

Ingredients

2 cups calrose brand raw white rice
2 cups pineapple juice
2 cups orange juice
1 pint whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon ground cardamom
1/8 teaspoon ground aniseed
15 ounces crushed pineapple, squeeze drained
1 (15 ounce) can mandarin oranges, drained
1 1/2 cups sweetened flaked coconut
3 kiwi fruits, sliced, then peeled (optional)
3 bananas, sliced
1/4 cup lemon juice
1/8 teaspoon nutmeg (optional)

Preparation

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.