1 c. rice
1/4 tsp. salt
2 qts. boiling water
1 c. sugar
1 c. crushed pineapple
1/2 pt. cream, whipped
Maraschino cherries

Wash rice and boil in 2 quarts boiling water with salt for 20-30 minutes, until the rice is tender. Drain through strainer. Add 1 cup of sugar. When cold, add crushed pineapple. Fold in 1/2 pint whipped cream and chill. Serve in sherbet glasses. Place a maraschino cherry on top of each one. Serves 8.