1 1/2 c. cooked rice
1/4 tsp. salt
1 tsp. butter, soft
1/2 c. milk

Combine these ingredients together and let stand.

1 (3 oz.) pkg. cherry gelatin
1 1/2 c. water
1/4 tsp. almond extract

Chill until partially set.

1/2 c. whipping cream
2 tbsp. sugar

1 c. whipped topping

Whip cream, stir in 2 tablespoons sugar.

Fold the rice mixture and 1 can pitted red cherries, halved into gelatin and then carefully fold into whipped cream or topping. Spoon into an oiled 6 cup mold or casserole. Chill until set, about 4 hours.

Glaze. Heat drained juice from can of cherries with 1 tablespoon cornstarch and 1/4 teaspoon almond extract. Heat until thickened, chill and serve over unmolded fluff. 6 servings.