Hawaiian Rice Salad
2 cans (8oz. each) pineapple chunks
3 C. cooked rice
1/4 C. flaked coconut
1/4 C. sliced almonds
1/4 C. chopped maraschino cherries
1/4 C. sour cream
2 tsp. sugar
1/4 tsp. salt
Drain pineapple, reserving 1/4 C. juice. Cut pineapple chunks in halves. Combine rice, pineapple, coconut, almonds and cherries in a mixing bowl. Set aside.
In another bowl, blend sour cream, sugar, salt and reserved pineapple juice. Pour over rice mixture and stir lightly.
Makes 6 servings.