Sunday, May 6, 2007

Pink Rice Salad

1/2 c. rice (not instant)
3 c. water
1 3 oz. pkg. red Jello (I use strawberry)
1/2 c. sugar
1 can crushed pineapple
1 carton Cool Whip

Cook rice in water until tender ~20 min. Reserve extra water. Dissolve Jello in 1/2 c. rice water--can use hot water if there's not enough rice water left over. Let set until soft-set. Drain pineapple and mix with sugar, then add to Jello and mix. Fold in Cool Whip. Refrigerate until ready to serve.

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