A delightful and easy-to-make rice salad with a medley of fresh vegetables and a creamy dressing.
Cook the rice according to the package instructions and let it cool completely.
Spread the rice on a tray to cool faster and prevent clumping.
Chop the green onions, slice the water chestnuts, and dice the celery.
Ensure uniform chopping for even distribution in the salad.
In a mixing bowl, combine the mayonnaise, Worcestershire sauce, salt, and black pepper to make the dressing.
Taste the dressing and adjust seasoning as needed.
Mix the cooled rice, prepared vegetables, and dressing in a large bowl until well combined.
Fold gently to avoid breaking the rice grains.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together beautifully.
Serve the salad chilled, garnished with additional chopped green onions if desired.
Serve in a decorative bowl to enhance presentation.
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