• 4 cups cooked, white long grain rice
• 1/4 cup cotton seed oil
• 1 tsp salt
•  1/4 cup Black olive slices
• 1/2 cup green onion
• 1 cup toasted pecans
• 3/4 cup rice wine vinegar
• 3 Tbs sugar
• 1 tsp pepper
• 1/4 cup pimento
• 1 cup whole kernel corn

Mix rice wine vinegar with sugar and oil. Pour over rice and other ingredients. Toss well. Adjust seasonings to taste.

• 3 cups of rice
• 1 1/2 Tbs powder cinnamon
• 1 1/2 cups of evaporated milk (carnation)
• 12 cups of water
• Sugar

Wash and soak the rice in the water. Blend the rice in the same soaking water, keep blending and add sugar and milk. Strain and serve with crushed ice and cinnamon powder. (Serves 12)

• 2 Tablespoons olive oil
• 1 Cup uncooked brown rice
• 2-1/4 Cups boiling beef broth
• 1/2 Teaspoon ground black pepper

• 1 Large onion, chopped
• 2 Cloves garlic, minced
• 1/2 Cup chopped fresh parsley
• 1/4 Cup shredded Parmesan

Preheat oven to 350F. Heat oil in medium skillet over medium heat; stir in onion, rice and garlic. Cook, stirring occasionally, until onion is tender, about 7 minutes. Spoon into 2-1/2 quart casserole. Stir in broth, parsley and pepper. Cover and bake until liquid is absorbed, 50-55 minutes. Fluff with fork. Sprinkle with cheese. Makes 6 servings.