Rice salad-riso freddo

A summer staple in Italy, cold rice salads are much appreciated when temperatures soar. They are ideal for al fresco meals, as we all try to cool down by enjoying the evening air. In our house we spend most of the summer months outside (yes, even on the computer, thanks to wifi!). Personally, I don't enjoy spending more time than necessary over a hot stove (or even worse) near an oven when boiling outdoors!
The basic recipe that follows can easily be adapted to vegetarian cooking. In Italy, arborio rice is used, but other white rice can be substituted, such as basmati or Thai (NOT Uncle Ben's).
The mixed pickled vegetables are easily found in Italian foodstores. The mix usually includes carrots, pickles, onions, cauliflower, onion, peppers.
{NB: it's difficult to measure out ingredients, since it's a question of taste}

White rice
Sottoaceti (mixed pickled vegetables)
Hot dog or tuna
Hard boiled egg
Mayonnaise
Oil

Cook rice & hardboil egg. Set aside to cool.
Drain vegetables & tuna. Slice thinly or dice vegetables, hotdog & egg. Mix into cooled rice.
Add mayonnaise and/or oil.