This comes from a community cookbook put out by the American Hospital of Paris. I have posted this for a request. The type of oil and vinegar is not specified in the original, although I have made some suggestions. Prep time assumes you are starting with already cooked rice. This might be an acquired taste for some, and it needs a good deal of seasoning, so please add as much salt, pepper, etc as you feel it needs. The original version called for Tabasco sauce instead of the Dijon mustard, however I really did not care for the Tabasco in this, plus the mustard seemed to fit a French salad more.