2 c. cooked rice
1 pkg. lemon Jello
1 c. boiling water
1 c. pineapple juices
1 can pineapple (crushed, about 1 1/2 c.)
2 tbsp. sugar
Dash of salt
1 c. whipping cream

Dissolve Jello and boiling water. Stir until dissolved. Add pineapple juice and refrigerate until nearly set. Whip with beaters until creamy. Add cooked rice, pineapple, sugar, and salt. Whip the cream until stiff and fold into Jello until evenly blended. Put in a beautiful glass bowl or pan and chill a few hours. Serve - fruit bowls.

This dessert comes from my childhood, I remember it mostly during the summer season.