1 c. uncooked long grain rice
8 slices bacon
1/3 c. sugar
1/3 c. vinegar
2 tbsp. water
2 tbsp. chopped green pepper
2 tbsp. chopped canned pimiento
1 tbsp. chopped onion
1/2 tsp. celery seed
1/2 tsp. salt
1 hard cooked egg, sliced

Cook rice according to package directions. Cook bacon until crisp, drain and crumble. In saucepan combine 1/4 cup of the bacon drippings, the cooked rice, sugar, vinegar, water, green pepper, pimiento, onion, celery seed and salt. Cook and stir until liquid is absorbed. Add bacon (reserve some for garnish); toss. Top with reserved bacon and hard cooked egg slices. Serve hot. Makes 6 servings.