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Olive Rice Ring Recipe Clipping – Vintage

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 [1])

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.