Preparation:
Combine pineapple juice, sugar and salt; bring to a boil. Sprinkle in cream of rice and cook, stirring constantly, for 30 seconds. Remove from heat, cover and let stand 3 minutes. Stir well and pour into a lightly oiled 1 quart ring mold. Chill until firm, at least 8 hours. Umnold on a platter and fill center with fruit such as strawberries, rhubarb or fruit cocktail. Makes about 6 servings. |
