Wednesday, April 7, 2010
Rice Jello Salad
-3 cups cold water
-1/2 cup raw rice
-1/2 t. salt
-1/2 cup sugar
-1 (3 oz.) package cherry Jello
-1 (13 oz.) can crushed pineapple
-1 (8 oz.) carton whipped topping (Cool Whip)
1. Bring water, rice, and salt to boil. Cover and simmer 20-25 minutes.
2. Remove from heat - do NOT drain! Add sugar, Jello, and pineapple. Pour into large bowl and refrigerate until almost set.
3. Fold in whipped topping.
I love making this for holidays and pitch-ins. It was great for Easter because it comes out a very pretty pink color.