2 c. hot cooked rice (2/3 c. uncooked)
2 c. miniature marshmallows
1/2 c. crushed pineapple or fruit cocktail
1/4 c. maraschino cherries (optional)
1/4 c. chopped pecans
1/2 pt. heavy cream

Cook rice until tender. Drain and rinse in hot water. Measure 2 cups. Add marshmallows and let stand 10 minutes or until marshmallows melt. Mix and cool thoroughly. Add rest of ingredients except cream. Whip cream and fold in just before serving. Place in a serving bowl or individual sherbet or dessert dishes.