This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Olive Rice Ring

One and one-third cups raw long grain rice
Two and two-thirds cup water
One tbsp. curry powder
One-half tsp. onion powder
Three-fourths tsp. salt
Three-fourths cup sliced pimiento-stuffed olives
One-half cup finely diced green pepper
One-fourth cup chopped parsley
Parsley sprigs for garnish
Creamed Chicken (recipe here)

Cook rice, water and seasonings together in large saucepan until rice is tender and water is absorbed (using package directions for rice as a guide).

Toss cooked rice, olives, green pepper and chopped parsley together in bowl until combined. Spoon about one-third of the mixture into an oiled four and one-half cup ring mold. Press mixture with back of spoon to pack tightly; repeat procedure until all of rice mixture is used.

Cover rice ring with foil and place in pan of hot water. Keep warm in preheated 325-degree oven until creamed chicken is prepared. At serving time, unmold rice ring onto serving platter; fill with parsley sprigs and serve with creamed chicken.