Mississippi Rice Salad

Combine the cooled rice, chopped hard-cooked eggs, finely chopped onion, chopped sweet pickles, and diced pimento in a large mixing bowl.

Sprinkle the salt and ground black pepper over the rice mixture and toss gently to distribute the seasonings evenly throughout.

In a separate small bowl, whisk together the mayonnaise and prepared mustard until well combined.

Pour the mayonnaise mixture over the rice mixture and fold gently using a rubber spatula until all ingredients are evenly coated.

Taste the salad and adjust seasonings as needed with additional salt and pepper.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld.

Line a serving plate or bowl with lettuce leaves and spoon the chilled Mississippi Rice Salad onto the bed of lettuce just before serving.