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Family Tested & Approved
8 oz. crushed pineapple, drained
Cook rice in water and a pinch of salt until tender. Drain reserving 1/2 cup cooking liquid.
Dissolve jello and sugar in 1/2 cup water. Stir in hot rice and pineapple. Chill until partially set.
Whip cream until soft peaks form. Fold into partially set jello mixture. Chill salad until set.