1 large finely grated carrot
1 small tin crushed pineapple (strained)
1/2 cup uncooked rice (boiled 12 mins.) makes 1&1/2 cups when cooked
A little onion if desired
Method: Just enough pineapple juice is added to the ingredients, to coat salad before using.
Contributed by P. Harvie in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p. 20.