Rice Salad - cooking recipe

Ingredients

1 3/4 c. uncooked long grain rice
3 c. water
3 chicken bouillon cubes
1/4 c. oil
2 Tbsp. vinegar
1 1/2 tsp. salt
1/8 tsp. pepper
2 hard-cooked eggs, diced
1 1/2 c. celery, sliced thin
1/4 c. chopped dill pickle
1/4 c. chopped pimiento
1/2 c. mayonnaise
1 small onion, minced
2 Tbsp. prepared mustard or to taste
ripe olives (optional)

Preparation

Boil rice in the water with bouillon cubes.
Combine oil, vinegar, salt and pepper and pour over hot cooked rice.
Mix together eggs, celery, dill pickle, pimiento, mayonnaise, onion, mustard and olives.
Add to warm rice.
Can be served warm or cold.