1/3 c. raw regular short grain rice
1/4 tsp. salt
3 c. milk
1 c. vanilla ice cream
1/2 can (16 oz.) cherry pie filling

In heavy 3 quart pan combine rice, salt and milk. Bring to boil stirring constantly. Simmer covered over low heat about 1 hour, or until milk is absorbed and rice is soft. Stir occasionally. Remove from heat and turn into medium bowl. Let stand at room temperature about 1/2 hour. (Rice still warm). Add ice cream to rice mixture, break up with a knife, mix until melted, and refrigerate covered for 1 hour. Top with cherry pie filling. Makes 6 servings.