Preparation:
Dissolve Jell-O in boiling water. Add pineapple juice and salt. Chill. When slightly thickened, beat with rotary egg bearer until of consistency of whipped cream. Fold rice into Jell-O. Fold sugar into cream; fold into Jell-O mixture. Turn into mold. Chill until firm. Unmold. Serve with fresh-crushed or canned raspberries. |