1 lg. box strawberry Jello
1 (16 oz.) can crushed pineapple
2 c. cooked rice, cooled, not instant
1/2 pt. whipped cream
1/2 c. sugar and 1 tsp. vanilla beat into whipped cream

Drain pineapple, reserving juice. Make Jello according to directions substitute pineapple juice for up to 1 cup of cold water. Let set up in refrigerator until of the consistency of heavy cream. Add remaining ingredients gently mixing just until blended. Chill until firm.