Fold the rice mixture and 1 can pitted red cherries, halved into gelatin and then carefully fold into whipped cream or topping. Spoon into an oiled 6 cup mold or casserole. Chill until set, about 4 hours.

Glaze. Heat drained juice from can of cherries with 1 tablespoon cornstarch and 1/4 teaspoon almond extract. Heat until thickened, chill and serve over unmolded fluff. 6 servings.