Rice Salad

Heat the oil in a saucepan, then stir in the rice to get the grains nicely coated. Add some salt, pour the boiling water over and bring back to a boil. Stir once place the lid on and simmer the rice gently for 40 minutes (if using white, 15 minutes) or until all the liquid is absorbed (tilt the pan slightly to check if there's any water left). Now empty the rice into a salad bowl, fluff it up with a fork and then pour the dressing over while it's still warm. Leave it to get cold, then mix in all the other ingredients, adding a little more dressing if you think it needs it, and tasting to check the seasonings. Keep in a cool place until needed.

Vinaigrette Dressing:

1 level tsp salt
1/2 - 1 clove garlic (according to taste)
1 rounded tsp mustard powder
1 Tbl wine or balsamic vinegar
freshly milled pepper
6 Tbl olive oil

Using a pestle and mortar: Crush the salt to to a powder, then add the peeled garlic and pound that together with the salt - which will immediately bring out it's juices and turn it into a smooth paste. Next add the mustard powder, vinegar and some freshly milled pepper, and mix thoroughly until the salt dissolves. Finally add the olive oil, and just before dressing the salad, pour eerything into a screw-top jar and shake vigorously to get it thoroughly blended.
Use this by at least the next day, but don't keep it any longer.

*Source: Delia Smith