Gather your ingredients so that you have everything close at hand on the counter or table. Dice the maraschino cherries and drain them on paper towels to reduce discoloration in the salad.
Cook the Rice
Using a medium saucepan, cook rice according to directions. Usually rice to water is 1:2, so for this recipe you will need 1 1/2 cups rice and 3 cups of water. Bring water to boil along with 1/2 teaspoon salt. Add rice and reduce to a simmer. Cook according to directions, approximately 20-25 minutes. Allow to cool.
Assemble the Salad
Place cooled rice in a large bowl, along with marshmallows and drained crushed pineapple. Mix together.
Using a rubber spatula, fold in whipped topping until everything is incorporated.
Gently fold the chopped maraschino cherries in last, to help prevent the salad from turning too pink.
Spoon salad into a pretty serving dish. Cover with plastic wrap and chill for at least 4 hours. This recipe will serve 8-10 people.
Notes
When making this recipe, if time allows, I like to prepare the rice a day in advance. Then when you're ready to prepare the salad, you simply mix it up using the cold rice in a matter of minutes.