The attractiveness of this Rice Salad Ring is enhanced if you fill it with thinly sliced rolls of beef or ham or marinated vegetable for a summer luncheon. It also complements a holiday meal beautifully and has the added advantage that it can be made in advance.
Good served with cold sliced meats; barbecued or roasted hot meats, such as turkey, beef, or pork.
Fills a 1-quart ring mold, about 6 servings. Spray the mold with non-stick vegetable coating (PAM) or lightly oild mold for easy removal. Garnish with tomatoes and lettuce leaves, if desired.
Salads and Their Dressings, Section 2, Card 39
Rice Salad Ring
- 3 cups rice cooked and cooled
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 3 green onions minced
- 1 small green pepper finely chopped
- 3 cloves garlic minced or pressed
- 1 teaspoon salt
- 1/4 teaspoon pepper
Break up cold rice with form to separate kernels.
Stir together sour cream, mayonnaise, lemon juice, onions, green pepper, and garlic, Add salt and pepper.
Fold sour cream mixture into rice until well blended.
Pack into 1-quart ring mold. At this point, you may cover with plastic wrap and refrigerate for later serving. If you wish to serve immediately, unmold onto platter and fill center of ring with ham rolls, cherry tomatoes, and lettuce leaves.