Minted Fruit Rice Salad

Gail Bellamy

Yield: 12 servings.

1 #10 can Dole® Crushed Pineapple, drained, juice reserved
as needed, water
3 cups uncooked long grain rice
1 1/2 cups cucumber, chopped
1 cup Dole Red Onion, chopped
1/2 cup fresh mint leaves, chopped

Measure reserved juice; add enough water to make 61/2 cups. Add to large sauce pot. Bring to a boil. Stir in rice. Prepare as package directs. Let sit 10 minutes.

Stir together rice, 5 cups crushed pineapple (use the remaining pineapple in sauces), cucumbers, onion and mint in large bowl. Serve chilled.