DRESSING:

1/2 c. mayonnaise
1/4 c. prepared mustard
2 tbsp. sugar
1 tsp. vinegar
1/4 tsp. salt
1/8 tsp. pepper
1 to 2 tablespoon milk, if necessary

SALAD:

3 c. cooked rice, chilled
1/4 c. sweet pickle relish
1 jar (2 oz.) chopped pimiento, drained
1/3 c. finely chopped green onions (including tops)
1/4 c. finely chopped green pepper
1/4 c. finely chopped celery
3 hard-cooked eggs, diced
Fresh parsley
Cherry tomatoes

Combine all dressing ingredients except the milk or cream. Set aside. In a large salad bowl, combine all salad ingredients. Pour over rice mixture; stir gently. Add milk if mixture is dry. Chill several hours before serving. Garnish with parsley and cherry tomatoes. Yields: 10 servings.

A lot of rice is grown in Wharton Country, Texas, and this is a delicious way to prepare it. This recipe makes a nice change from potato salad. It goes especially well with barbecue, or with grilled hamburgers at a cookout.