1 pkg. lemon Jello
1 c. boiling water
1 c. pineapple juice
1/2 tsp. salt
4 tbsp. sugar
1 c. cream, whipped
2 c. cold, cooked rice
1 sm. can drained pineapple tidbits

Combine Jello with boiling water; add pineapple juice, salt and sugar. Chill until syrupy and whip until frothy. Add whipped cream, pineapple and rice to Jello mixture. Chill in a glass pan. Makes a 2 1/2 quart salad.