1 quart rice 1 or 2 cans pineapple

1 quart heavy cream 2 cups powdered sugar

Cook rice as for boiled rice; be careful not to have kernels broken. Drain; pour cold water through, to prevent packing while cooling. Cut pineapple in small pieces or shreds. Beat cream until stiff, but not dry. Fold cream and pineapple carefully into rice; chill. Serve in sherbet or punch glasses, with a candied cherry on top of each serving.