2 c. raw rice
1 pkg. Jello (I use lemon)
1 (20 oz.) can crushed or tidbits pineapple
1 c. sugar
1 1/2 c. cream, whipped

Cook rice in salt water until done. Rinse well in cold water and drain. Prepare Jello as directed on package, using juice of fruit plus water to make 1 cup. Add cooked rice, sugar and fruit to Jello; mix well. Put in refrigerator overnight to set. Add whipped cream and mix well when ready to serve.