2 (3 oz.) boxes lemon Jello
1/2 c. sugar
1 c. rice
1 (20 oz.) can crushed pineapple
1 (8 oz.) tub Cool Whip

Cook rice as directed on package or microwave. In 3 quart casserole, stir 1 teaspoon salt in 2 cups hot tap water; heat, covered, on high 4 to 5 minutes or until water boils. Stir in rice. Cook, covered, on high 1 1/2 to 2 1/2 minutes. Cook, covered, on cookmatic level 3 for 12 to 14 minutes or until rice is tender. Cool.

Dissolve Jello with 2 cups boiling water; add sugar and stir until Jello is thoroughly dissolved. Add 12 to 16 ice cubes. Stir until ice cubes are dissolved and Jello has thickened. Add cooled rice and drained pineapple. Add Cool Whip and fold in until well mixed. Refrigerate before serving. Can add a few maraschino cherries for color and garnish.