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.

Rice Cream

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.