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Rice Salad

Ingredients


1 and a half cups of long-grain rice

1 cup of finely chopped onions

1 cup of chopped bell pepper

1 cup of chopped pickles

4 chopped boiled eggs. 

Salt.

Pepper

Salad dressing

Mustard

Rice Salad

Directions


1. Place rice in a pot and add three cups of water, a half teaspoon of salt, and a tablespoon of butter, margarine, or oil. Cover and simmer under a low heat until the rice absorbs all the water.

2. Mix all ingredients together except the rice. Add plenty of salad dressing to cover all the ingredients. I also add a little pickle brine to make the mixture soupy. Add Salt and pepper to taste.

3. Once the rice has cooled, I crumble the rice and carefully blend it in the salad. I add one part rice to one part mix to create a balance of flavors.

4. Refrigerate over night to let the rice absorb the liquid.

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