1 pt. can crushed pineapple
1 c. pineapple juice
1 pkg. lemon Jello
1 c. boiling water
2 c. cold cooked rice
2 c. whipped cream
1/2 c. blanched chopped almonds
1/2 c. chopped pecans

Dissolve Jello in boiling water. Add 1 cup pineapple juice. Allow to thicken. When set to consistency of heavy cream, add pineapple (drained) to rice. Fold in Jello. Add nuts and whipped cream into Jello mixture. Set in refrigerator.