Category: Sides

For 1 cup cooked rice:
1/3 cup rice
2/3 cup water
1/4 teaspoon salt
For 1 1/2 cups cooked rice:
1/2 cup rice
1 cup water
1/2 teaspoon salt
For 2 cups cooked rice:
2/3 cup rice
1 1/3 cups water
1/2 teaspoon salt

For 3 cups cooked rice:
1 cup rice
2 cups water
1 teaspoon salt

For 4 cups cooked rice:
1 1/3 cups rice
2 2/3 cups water
1 teaspoon salt

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Heat rice, water and salt to boiling, stirring once or twice. Reduce heat to simmer; cover pan tightly and cook 14 minutes. (Do not lift cover or stir.) Remove pan of cooked rice from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.

4 cups boiling water — divided
2 (4 serving size) packages Berry Blue Jell-o
2 (4 serving size) packages red Jell-o
3 cups cold water
1 (4 serving size) package lemon Jell-o
8 ounces Cool Whip light
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Stir 1 1/2 cups boiling water each into Berry Blue and red gelatin in separate bowls at least 2 minutes until dissolved. Stir 1 1/2 cups cold water into each bowl. Spray 13X9 inch pan with no-stick cooking spray; place on cookie sheet. Pour Berry blue gelatin into pan. Refrigerate 45 minutes until set but not firm (gelatin should stick to finger when touched and should mound). Refrigerate red gelatin in bowl 45 minutes. Meanwhile stir remaining 1 cup boiling water into lemon gelatin in bowl at least 2 minutes until dissolved. Refrigerate 25 minutes or until slightly thickened (consistency of unbeaten egg whites), stirring occasionally. Stir in whipped topping with wire whisk. Gently spread over Berry Blue gelatin in pan. Refrigerate 10 minutes or until set but not firm. Gently spoon thickened red gelatin over gelatin mixture in pan. Refrigerate 4 hours or overnight until firm. Decorate with additional whipped topping and fruit (such as blueberries and strawberries) to resemble a flag.