When we lived at Fort Polk, another military wife, Claire, shared this recipe with me after I tasted it at a dinner party she hosted. It is now one of my favorite salads and I am so thankful that she was gracious enough to share her recipe. Prep time assumes you are starting with precooked rice. Cook time is actually the chilling time (although it can chill overnight as well). This makes 6 generous portions or more smaller ones.