1/4 c. salad oil
2 tbsp. vinegar
2 tbsp. prepared mustard
1/8 tsp. pepper
4 1/2 c. hot cooked rice
1 1/2 c. UNCLE BEN'S® rice cooked in 3 c. chicken broth
1 c. ripe olives (cut in lg. pieces)
2 hard cooked eggs, diced
1 1/2 c. celery, sliced
1/4 c. dill pickles, chopped
1/4 c. pimento
1 sm. onion, minced
1/2 c. mayonnaise

Blend together salad oil, vinegar, mustard, salt and pepper; pour over hot rice; toss and set aside to cool. Add remaining ingredients; toss. Chill thoroughly. Serve on lettuce leaf and garnish with extra sliced eggs. Makes 8 (1 cup) servings.