Summer Curry Rice Salad-GF

This simple but eclectic rice salad was handed down to me from dear family friend. Enjoy!

Ingredients

4 cups uncooked Jasmine White Rice

8 cups of water to cook rice

2 cups organic mayonnaise

2  8 ounce cans of sliced water chestnuts (drain)

3 jars of 6.5 ounce quartered marinated artichokes hearts (drain but leave a little bit to add into salad)

2 bunches organic green onions chopped

2 TBSP curry powder

salt and pepper to taste

Directions: Cook 4 cups of rice with 8 cups of water.  Get out a very large bowl and while rice is still warm mix in mayonnaise first and then all the other ingredients. Add salt and pepper to taste. Cover and refrigerated for 1-2 hours until cool. Serve with a green salad or grilled protein and enjoy.