Hot German Rice Salad

8 bacon strips
1/3 cup sugar
1/3 cup cider vinegar
3/4 teaspoon celery seed
1/8 teaspoon pepper
1/4 cup chopped pimientos
1/4 cup chopped green pepper
1 tablespoon chopped onion
3-1/2 cups hot cooked rice
1 hard-cooked egg, sliced

In a skillet over medium heat, cook bacon until crisp. Drain, reserving 1/3 cup drippings. Crumble bacon and set aside. Add the sugar, vinegar, celery seed and pepper to drippings.

Bring to a boil; cook and stir for 1 minute. Stir in pimientos, green pepper, onion, rice and bacon. Garnish with egg. Serve warm. Makes 4-6 servings.