Colorful Easter Salad

1 c. rice
1 can (15 oz.) chunk pineapple, drained
1 c. red grapes, halved and seeded
1 c. green grapes
1 egg, beaten
2 Tbsp. flour
1 tsp. lemon juice
1 c. cream, whipped
1 tsp. vanilla
1 tsp. sugar
5 oz. colored miniature marshmallows
4 diced bananas

Cook rice according to package directions and cool in large glass bowl. Add pineapple and grapes. In saucepan, over low heat, cook reserved juice (with water added to make 1 cup), egg, flour, and lemon juice until thick and smooth. Cool. Whip cream, adding vanilla and sugar. Fold in marshmallows. Add cooled pineapple sauce to rice and fruit, then fold in whipped cream mixture. Cool overnight. At serving time, fold in diced bananas.

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