You are evil.
I like that in a girl! 
If there’s pregnant women, old people or kids around, I wouldn’t even go.
With RICE? Where did you hear this? I’ve never heard of cold rice being a higher food poisoning risk than cold pasta or cold couscous. May I just say…cite?
And I have a fabulous couscous salad recipe from Barefoot Contessa, but it has lots of ingredients, so you’ll have to beg.
It’s for a childfree by choice social group, so the pregnant women and kids aren’t likely to be there. 
Rice pudding is a Christmas dish.
Cooked rice left sitting at room temperature for a long period (say, all evening at a buffet, or having been prepared a day in advance) is risky for Bacillus cereus food posioning.
Pregnant women, the elderly and kids are more likely to suffer serious consequences should they contract this type of food posioning.
Your “day in advance” comment is not supported by your cites (unless you leave it sitting on the counter until reaching room temp, which is the case for most foods). All of those cites stress that improper preparation, storage, etc. of rice is the culprit in poisoning cases, and one of them is about a large gathering with large amounts of food served by a hotel kitchen. We’re talking here about a family gathering, small quantities, and little danger of contamination.
Glorified Rice springs to mind, though I don’t know how many people at this party will keel over and die from eating it. I don’t have a recipe, but it’s cooked white rice mixed with crushed pineapple (drained), maybe mandarin oranges, mini-marshmallows, chopped maraschino cherries, and enough Cool Whip or real whipped cream to bind it. Or you could substitute tiny orzo pasta for the rice.
Is this a real dish? Are you shitting me?
Cool Whip to bind it? Bind it into what?
Please lord, let there be a photo. I am just dumbfounded by this recipe. How do you serve it? What course is it? Who eats it? So many questions!
Seems like easy rice pudding.
Glorified Rice is akin to Ambrosia Salad, which is (or was) a popular potluck dish in the South. Back in caveman days when I was in school, Glorified Rice was served in little glass dishes for dessert in the cafeteria. I don’t remember if it did or did not have mini-marshmallows in it, but it was very popular and if I was assigned to late lunch, there was never any left. 
I’ve had it made with orzo instead of rice.
Biggirl, I liked that recipe and article you came up with, explains it very well.
I am absolutely mad for that dish that has ramen noodles, broccoli, bacon, and raisins in it. Stay away because I’m going to eat the whole dish.
Hey Sigmagirl, does this dish have a name? Got a recipe? Sound interesting.
I don’t know, and no, I don’t have a recipe. It’s something that other people always bring to parties, and I stand around the bowl snarling lest anyone else try to get any. I’ve said before, “Hey, who brought that? I want to know how to make it!” and people just laugh. I get the idea that it’s something so generic (like potato salad) that everybody knows how to make it and they think I’m just joking and of course I know how to make it. But I don’t. I think it has soy sauce in it. It may be a local thing like sauerkraut balls, that everybody here knows about but nobody else does.
This looks pretty close to it. But if there’s a whole cup of oil in the recipe, I’ve been hanging around the wrong salad bowl. I’ll have to think of a way to do this without all the oil. And I never did find baked ramen; I think they’re totally off the market.
http://www.cooks.com/rec/view/0,1943,155189-247205,00.html
Uncooked Ramen!:eek:
I assumed you meant cooked noodles, silly me.
Who knew there was a call for uncooked Ramen noodles? Not me. Learn something new everyday!
This thread should be renamed Amazing Recipes!
A cup of oil makes me go :eek: too. I was looking through my recipes at home, and I have one for egg salad that calls for 4 eggs and a cup of Miracle Whip (and a package of lemon jello!). One thing I truly detest in a coleslaw/salad is dripping with overly-rich dressing - I think I might try your recipe, Sigmagirl, but start with a half cup of oil and see how it goes.
You know, I wasn’t at all hungry until I read this thread…
But thanks for the ideas that I am sure I will have fun using this season 
Okay, dressing made, crunchy coleslaw salad to be made for dinner tomorrow. I think I’ll try a cold pasta salad too, and see which I like better.
http://veganyumyum.com/2008/04/sundried-tomato-and-basil-couscous-with-aceto-balsamico/
I’ve made this countless times and it’s really very delicious and I’m pretty sure it couldn’t be easier. Definitely worth giving a try, even with the disdained “grocery store” balsamic vinegar.