Rice Salad

• 4 oz (100 g) long-grain rice
• ¼ pint (150

Cook the rice in boiling salted water for about 8–10 minutes until just tender. Drain well and turn into a mixing bowl. Add 2–3 tablespoons of the oil and vinegar dressing, toss to coat rice and set aside until completely cool.

Halve, deseed and finely chop the green pepper. Trim and finely