2 cups Riceland Gold Parboiled Long Grain Rice, uncooked
1 1/2 cups salad dressing spread
8 teaspoons cider vinegar
8 teaspoons mustard
2 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk
1/2 cup sweet pickle relish
1. Cook rice according to package directions. This recipe will yield six cups of cooked rice. Let rice cool completely.
2. Combine all remaining ingredients. Mix well. Fold in cooked rice. Refrigerate until ready to serve.
Note: Serves 16 people.