|Patna rice||4 Tablespoon|
|Sweet corn||7 Ounce (1 Medium Tin)|
|Chopped nuts||1 Tablespoon|
|Washed sultanas||1 Tablespoon|
Chopped celery, spring onion, endive, chives, parsley, apple, etc.
In fact, anything in season which will blend well.
Finely grated carrot, finely chopped red peppers, radishes and olives all add colour as well as taste.
If you like garlic, rub the serving bowl well with a cut clove before piling in the rice salad.
Cook the rice for 12 minutes.
Drain and add the drained sweet corn.
This is the basis of your salad.
Now add available ingredients and a drop or two of olive oil.
Blend well together, add salt and white pepper to taste, and turn into an attractive bowl, preferably a wooden one.