Raspberry Rice Salad Recipe
This is one of my favorite dessert recipes and the recipe that my grandma has put on the table over the years for all the special occasions – Christmas, pot lucks, graduations, baby showers, you name it, this salad is as familiar as a comforting hug.
The creamy, slightly sweet texture of the rice is complimented perfectly by the sweet raspberry sauce topping. Served chilled, this is a refreshing recipe to serve as a dessert after a yummy Sunday dinner or as a side dish during a hot summer’s day BBQ.
History of Glorified Rice
Growing up in North Dakota, sweet salads with glorified rice is a cultural staple, typical of our Scandinavian history that has shown up on Lutheran church potluck tables for years. Often glorified rice is served with a type of fruit mixed in like pineapples, maraschino cherries, or fruit cocktail and then chilled.
Glorified rice is as much a part of North Dakota/Upper Minnesota culture as Ole and Lena Scandinavian jokes, and learning to “talk Minnesotan” (ya, sure, ya betcha, anyone?)
While other cultures like Italians and Latinos have various forms of rice pudding served with cinnamon and sugar, glorified rice is a slightly sweeter take, prepared on the stovetop rather than in the oven.
History of Scandinavian Culture in North Dakota
Immigrants came to North Dakota from several Scandinavian countries like Norway, Sweden, Denmark and Finland. Most settled in east and north-central North Dakota beginning in the 1870s.
Today, North Dakota Tourism estimates about 38% of the state's population is of Scandinavian descent, with about 33% being Norwegian.
With the mass immigration in the late 1800s and early 1900s, Scandinavian people brought with them their Lutheran Christian faith and rich food heritage – among them lefse, luetefisk, and of course glorified rice which is still a popular dish brought to events today!
Have you ever visited North Dakota?
Summertime in North Dakota
Summertime in North Dakota means a welcome to hot summer days after a long winter, followed by bountiful harvests of our rich farm land. One of the sweetest spots that North Dakota’s summers produces is raspberries.
My grandma grew up on a farm that produced hundreds of berries each summer and she is an expert raspberry jam maker. Throughout the winter, her jars of raspberry jam showed up on toast for breakfast, holiday cookies, for an afterschool snack, and of course in this recipe.
My family still picks pints and pints of raspberries from that farm each summer which is probably why raspberries became my favorite fruit and one of my favorite foods. The recipe possibilities with raspberries are endless.
If you are a raspberry lover, this is the recipe for you! In the recipe below, you can substitute raspberry jam for the raspberry sauce topping.
Prep time: 5 min
Cook time: 30 min
Ready in: At least 2 hours after chilling
Yields: Approximately 8-10 servings
1 Cup Water
1 Cup White Rice
3 Cups Milk
1 Cup Sugar
2 cups whipped cream
2 packages frozen raspberries
2 Tablespoons Cornstarch
Cover 1 cup rice with water. Cook slowly for 25 minutes. Add 3 cups milk and 1 cup sugar. Cook 25 minutes or until milk is gone. My grandma recommends using a heavy pan for this as the mixture will become quite dense.
If you substitute traditional rice for minute rice, only use about 2 cups of milk and add a tablespoon or two of cornstarch to help the mixture thicken as it cooks. You want a thick, creamy custard-like texture when the rice, milk, sugar mixture is ready.
Let cool for several hours. Cool on the countertop at least 30 minutes so no longer hot to the touch then transfer to the fridge until chilled (1-2 hours).
Once cool, fold in 2 cups whipped cream.
Top with raspberry sauce recipe below (or you can substitute the sauce for raspberry jam).
In a saucepan, add the juice from 2 packages of frozen raspberries and 2 Tablespoons cornstarch. Use a wire whisk to mix over medium heat until thickened. You want the mixture to resemble a jelly-like consistency.
Add both packages of frozen raspberries.
Cool sauce on stove top about 30 minutes, then transfer to the fridge and let chill.
Finally, decorate top of the rice/whipped cream mixture with your homemade raspberry sauce. This recipe is best served chilled.
Add extra cornstarch as needed to help the rice, milk, sugar mixture thicken.
When cooking the rice mixture, keep the lid closed and on a slow simmer/bubble so the rice can absorb all of the liquid.
For a hint of citrus, squeeze ½ a lemon into the rice, milk, sugar mixture after its finished cooking. The lemon gives a sweet, puckery compliment to the raspberry topping.
Sprinkle in a teaspoon or two of sugar into the raspberry sauce to your taste for added sweetness.
This is a quick and easy recipe to make so you can easily throw it together in no time at all.
Most of the time this recipe requires, involves waiting for the salad to chill and cool down between steps.
Make ahead the night before, cover with plastic wrap and chill in the fridge.
This salad keeps great in the fridge, but make sure to keep it cold.
This salad can get watery after a day or two so it’s best if you have a small group of people to share it with.
This is such a happy, feel good recipe that is good for so many different occasions. You can put it into a big bowl and bring to a potluck, or serve in small mason jars or little dessert cups and set out as individual servings at a party, bridal shower, or baby shower. The sweet flavors are great for the spring and summer time but works just as well during the holidays or even Valentine’s Day with the bright red and white colors. Hope you enjoy a little taste of North Dakota!
Do you have a favorite raspberry or glorified rice recipe? Share your own favorites in the comments!