Buffet Rice Salad 4 pounds uncooked long grain rice 1 quart mayonnaise 2 cups minced onion 2 cups French salad dressing 1/2 cup prepared mustard 4 teaspoons salt 1 teaspoons pepper 6 pounds cubed fully cooked ham 36 hard-cooked eggs, chopped 8 cups (2 pounds) shredded Cheddar cheese 6 cups thinly sliced celery 4 cups sweet pickle relish 2 cups diced pimientos, drained Cook rice according to package directions. Combine the mayonnaise, onion, dressing, mustard, salt and pepper; add to hot rice and mix well. Cool to room temperature. Fold in ham, eggs, cheese, celery, relish and pimientos; mix well. Chill for 2-3 hours. Yields 80 (1 cup) servings.