A delicious rice salad with prawns, peppers and olives, delicately flavoured with Onion, Black Pepper, Celery and Chives. Quick and easy to prepare.
Place rice in a pan of boiling water, cover and simmer for 12-15 minutes or until just soft but not starchy. Rinse with cold water and leave to drain.
Place oil, vinegar, Onion Salt, Black Pepper and Celery Salt in a small bowl and whisk lightly to mix.
Transfer the rice into a large bowl and stir in the dressing. Add the chopped peppers and black olives.
Place the soured cream and tomato purée in a small bowl. Mix together then stir into the rice salad. Carefully stir in the prawns and Chives.
Serve on a bed of lettuce.