Rice Salad - cooking recipe

Ingredients

3 c. boiling water
sprinkle of salt
1/2 tsp. margarine
1/2 c. sugar
1 (15 to 20 oz.) can crushed pineapple
1/2 c. raw rice (not instant)
1 (3 oz.) pkg. strawberry jello
4 oz. Cool Whip

Preparation

Combine water,\trice, salt and margarine in a saucepan. Cover and cook until rice is tender.
Do not drain!
Add jello and sugar to\thot rice and stir to dissolve.\tMix in pineapple and let cool in\trefrigerator.
When
this
begins to set up, fold
in
Cool Whip.
Let\tfinish\tsetting
several
hours or overnight.
Serves 12 to 15.