Microwave Rice Salad - cooking recipe

Ingredients

Basic ingredients
1 cup rice
2 cups water
1 -2 chicken stock cube (I prefer one because of allergies)
1 tablespoon butter
Added ingredients I use
1 cup peas, cooked
1 onion, diced cooked
2 hard-boiled eggs, and diced
1 cup diced ham
2 spring onions, diced
1 cup pre cooked chicken, diced
1 cup corn, tinned is fine
salt and pepper

Preparation

Rinse uncooked rice off in strainer unser cold water, until water runs clear.
I actually put rice in a jug of water let sit a few minutes stir and then strain off.
In a microwave safe bowl add crumbled stock cube, rice and butter.
Microwave rice for 3 minutes, remove and stir so as stock cube and butter dissolves, and mixes inches.
Place bowl with a cover in microwave for 8 minutes on high, when finished remove and leave rice stand (untouched) for 10 minutes. The rice should be perfectly cooked after standing.
Now add extra ingredients, and seasoning's and serve cold or hot ~
Frozen peas and onions can be microwaved for a few minutes if adding.
Other ingredients I have added or substituted are (drained no added water to the mix). I always use onions to the mix and usually boiled eggs diced.
Pineapple.
Cooked chicken.
Tuna
Capsicum (diced).
Shallots (diced finely).
Carrots (diced).
Beans (diced).
Small cooked prawns (diced).
Saffron (1/4 teaspoon) for colour (makes salad yellow in colour) The list is endless as to what you can use, just make sure the ingredients dont carry too much water to make rice gluggy!