1 (10 1/2 oz.) bag mini-marshmallows
1/4 c. 10X sugar
1 (20 oz.) can DOLE CRUSHED PINEAPPLE
3/4 c. raw, cooked and cooled rice
1 tbsp. lemon or orange juice
1 1/2 pts. whipped cream
1/4 c. slivered, toasted almonds

Place the can of pineapple in a large bowl. Add the sugar and stir. Add the marshmallows and let stand, stir around. Add the juice, continuing to stir well. Blend in the tender rice. Fold in the whipped cream. Sprinkle with the almonds. Cover with plastic wrap and keep in the refrigerator 1 hour or more. Spoon into sherbet dishes.