This appears to be a Norwegian Christmas dessert with pineapple substituted for almonds. Riskrem, the Norwegian version, has a single whole almond mixed in, and whoever finds it gets good luck. Riskrem has made its way into Mormon cooking as "Norwegian Rice", and it may be through this route that it came to San Bernardino.

1	Cup	Whipping cream
1/2	Cup	Sugar
1	Cup	Crushed pineapple
2	Cups	Cooked rice

Whip the cream until stiff, and add the sugar. Mix the pineapple and rice together carefully, then add the whipped cream and mix well. Serve very cold.