|Place of origin||United States|
|Region or state||Minnesota and the Upper Midwest|
|Main ingredients||Rice, crushed pineapple, whipped cream|
|Cookbook:Glorified rice Glorified rice|
Glorified rice is a dessert salad served in Minnesota and other states in the Upper Midwest. It is popular in more rural areas with sizable Lutheran populations of Scandinavian heritage. It is made from rice, crushed pineapple, and whipped cream. It is often decorated with maraschino cherries.
The long-established recipe has been the subject of many newspaper articles. In 1995, Janet Letnes Martin and Suzann Nelson authored a humorous book comparing Lutheran and Catholic traditions called They Glorified Mary…We Glorified Rice: A Catholic-Lutheran Lexicon. The book includes a recipe for glorified rice. The dish is also included in the title of Carrie Young's Prairie Cooks: Glorified Rice, Three-Day Buns, and Other Recipes and Reminiscences. Glorified rice often turns up at potlucks and church picnics.
- Better Business Bureau of South Central California, ed. (1984). The Bullseye, Volumes 2-3. p. 24. Retrieved December 26, 2009.
- Our Savior's Lutheran Church (1879-2004) 125 Years cookbook[page needed]
- "Google News Archive of Glorified Rice stories". Retrieved January 26, 2009.
- "Amazon entry on They Glorified Mary, We Glorify Rice". Retrieved January 26, 2009.
- "Excerpt from text at Lutheransonline.com". Retrieved January 26, 2009.
- "Amazon entry on Prairie Cooks: Glorified Rice, Three-Day Buns, and Other Recipes and Reminiscences by Carrie Young". Retrieved January 26, 2009.
- News Archive "SIGN OF SPRING: GLORIFIED RICE February 25, 1998 St. Paul Pioneer Press (MN)". Retrieved January 26, 2009.