Place the rice, salt and enough water just to cover the rice in a medium sized saucepan.
Set the pan over high heat and bring the water to the boil.
Reduce the heat to very low, cover the pan and simmer for 15 minutes, or until all the water has been absorbed and the rice is tender.
Remove the pan from the heat and set the rice aside to cool completely.
To make the dressing, place the egg yolk, salt, mustard and pepper in a medium sized mixing bowl.
Using a wire whisk, beat the ingredients until they are thoroughly blended.
Add the oil, a few drops at a time, whisking constantly.
Do not add the oil too quickly or the mayonnaise will curdle.
After the mayonnaise has thickened the oil may be added a little more rapidly.
Beat in a few drops of the lemon juice from time to time to prevent the mayonnaise from becoming too thick.
When all the oil has been added, stir in the remaining lemon juice.
Taste for seasoning and add more salt, mustard or lemon juice if desired.
Stir in the cream, cayenne and chives and blend well.
Add the ham, pineapple, green peppers, apple and the rice to the dressing.
Toss the ingredients thoroughly.
Turn the salad out into a medium sized serving bowl.
Place it in the refrigerator to chill for 30 minutes before serving.