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Wash and dry the cherry tomatoes. Using a sharp paring knife, remove a small portion of the stem end of each tomato and scoop out the tomato pulp and seeds. Turn upside down onto paper towels to drain. Combine the rice, bell pepper, onion, celery, relish, and garlic in a large bowl. Mix well. In a small bowl, combine the mayonnaise, nutmeg, curry, and cloves. Mix to blend. Add mayonnaise mixture to the rice mixture and mix well. Taste and add salt and black pepper, if needed. Stuff the tomatoes, cover with plastic wrap, and refrigerate until time to serve.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Perfect ice spheres — minimal surface area, maximum chill
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Mild rice vinegar — sushi rice, sunomono, pickled ginger
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Perfect ice spheres — minimal surface area, maximum chill
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Mild rice vinegar — sushi rice, sunomono, pickled ginger