Buffet Rice Salad

4 lbs. uncooked long grain rice
1 qt. mayonnaise
2 cups minced onion
2 cups French salad dressing
1/2 cup prepared mustard
4 tsp. salt
1 tsp. pepper
6 lbs. cubed fully cooked ham
36 hard-cooked eggs, chopped
8 cups (2 pounds) shredded cheddar cheese
6 cups thinly sliced celery
4 cups sweet pickle relish
2 cups diced pimientos, drained

Cook rice according to package directions. Combine the mayonnaise, onion, dressing, mustard, salt and pepper; add to hot rice and mix well. Cool to room temperature. Fold in ham, eggs, cheese, celery, relish and pimientos; mix well. Chill for 2-3 hours.

Yield: 80 (1-cup) servings