This is a nicely straightforward, easy lunch or dinner. Any leftovers freeze nicely, and a variety or simplicity of toppings work well when it's served. I've based my recipe on this somewhat more bare bones recipe, so if you're wanting to build up your own recipe that might be a better place to start.
This is a variation of the rice kollyva recipe I began developing while I was living in East Asia, with twists here and there inspired by the Venezuelan baking and desserts that my godmother might have enjoyed during her years living there after World War II. When I'm particularly short on time to prepare kollyva for an upcoming memorial this is my current go-to recipe, but it doesn't hurt that I love the taste as well. Give it a try whether it's for a service or not - memory eternal to all of our departed loved ones.
This is yet another one of those 'I've made this forever, but I don't want to forget my favorite way of doing this' recipes. Deviled eggs were a childhood favorite that I don't eat every day solely because I hate peeling hard-boiled eggs - if it weren't for that they'd probably feature at most of my meals! I love the flavor the vinegar, dill, and smoked paprika bring to the end result, but if you're tired of this general variety of deviled eggs, then definitely give my Asian(ish) version a try instead!
