- 4 pounds uncooked long grain rice
- 1 quart mayonnaise
- 2 cups finely chopped onion
- 2 cups French salad dressing
- 1/2 cup prepared mustard
- 4 teaspoons salt
- 1 teaspoon pepper
- 6 pounds cubed fully cooked ham
- 36 hard-cooked eggs, chopped
- 8 cups (2 pounds) shredded cheddar cheese
- 6 cups thinly sliced celery
- 4 cups sweet pickle relish
- 2 cups diced pimientos, drained
- Cook rice according to package directions. Combine the mayonnaise, onion, dressing, mustard, salt and pepper; add to hot rice and mix well. Cool to room temperature.
- Fold in ham, eggs, cheese, celery, relish and pimientos; mix well. Chill for 2-3 hours. Yield: 80 (1-cup) servings.
Originally published as Buffet Rice Salad in Taste of Home August/September 1996, p54
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