Recipe: Cherry Rice Salad (using cherry pie filling)

CHERRY RICE SALAD

1 cup uncooked long grain rice
6 cups hot water
4 cups milk (divided use)
3/4 cup white granulated sugar (divided use)
1 teaspoon salt
1/2 tablespoon butter
3 envelopes Knox unflavored gelatin (softened in cold water, below)
1/2 cup cold water
1 (8 oz.) container Cool Whip, thawed
1 tablespoon vanilla
1 (16 oz) can cherry pie filling

Pour rice in hot water and boil 2 minutes then drain. Run cold
water over rice in the drainer.

Put rice in 2 cups of the milk, 1 tablespoon of the sugar and 1
teaspoon salt. Bring to a boil; add butter, cover and simmer 20
minutes.

Pour into a big bowl and add remaining 2 cups of milk, remaining almost 3/4 cup of sugar and gelatin that has been softened in cold water. Chill until thick, stirring occasionally.

After mixture is chilled, fold in Cool Whip and vanilla. Top with can cherry pie filling.