1/2 c. long grain rice
1/2 tsp. salt
1 c. mini marshmallows
1/3 c. sugar
1 (8 oz.) can crushed pineapple, juice saved
1 c. cream, whipped (not frozen kind)
1/2 tsp. vanilla
1/4 tsp. almond extract

Drain pineapple. Add enough water to juice to make 2 cups liquid. Add rice and bring to a boil. Add salt. Reduce heat, cover and simmer, stirring often until water is absorbed, 20 to 25 minutes. Remove from heat and add marshmallows, stirring until melted. Add sugar. Stir. Add pineapple and flavorings. Cool completely. Fold in whipped cream. Garnish with chopped almonds and maraschino cherries if desired.