1/2 c. raw rice
3 c. milk
1 env. Knox gelatin
1/2 c. sugar
1 tsp. vanilla
1 c. whipping cream, whipped
1 can cherry pie filling

Boil rice in 1 cup salted water for 15 minutes. Add 3 cups milk and simmer until rice is done. Dissolve Knox gelatin in 1/4 cup cold water and add to cooked rice. Add sugar, vanilla and mix well. Cool until it starts to set. Fold in whipped cream. Refrigerate. Top with cherry pie filling before serving. Pretty on a holiday table.