2 c. cooked white rice, chilled
2 c. canned pineapple chunks, drained
1 1/2 c. miniature marshmallows
1 c. heavy cream
1/4 c. unsifted confectioners' sugar
1/4 tsp. almond extract
1 tsp. vanilla extract

DAY BEFORE SERVING:

In large bowl, toss rice, pineapple, and marshmallows to combine. Refrigerate overnight covered.

Just before serving, whip cream with sugar and extracts until stiff. Fold whipped cream mixture gently into rice-pineapple mixture to combine. Serve. Makes 6 to 8 servings.