Hawaiian Rice Salad I

Drain the pineapple tidbits, reserving the juice for later use if needed, and set the fruit aside.

In a large mixing bowl, combine the cooled cooked rice, drained pineapple tidbits, flaked coconut, sliced toasted almonds, and chopped maraschino cherries.

In a small bowl, whisk together the sour cream, sugar, and salt until the mixture is smooth and the sugar is fully dissolved.

Pour the sour cream dressing over the rice mixture and fold gently until all ingredients are evenly coated.

Line a serving platter or individual bowls with lettuce leaves.

Spoon the rice salad onto the lettuce-lined platter or bowls.

Garnish the top of the salad with the additional sliced toasted almonds and serve chilled or at room temperature.