Sri Wasano's Infamous Indonesian Rice Salad Recipe

Ingredients

For the salad:
2 cups brown rice, rinsed
3 cups water
3 scallions, finely minced
1 stalk celery, finely minced
1 medium-sized red or green bell pepper, thinly sliced
1 can water chestnuts (8-oz.) drained and thinly sliced
1/2 lb. fresh mung bean sprouts
1/2 cup raisins or currants (packed)
1 cup coarsely chopped cashews or peanuts, lightly toasted
2 tbsp. sesame seeds
Fresh snow peas (optional)
For the dressing:
1/3 cup peanut oil
3 tbsp. dark sesame oil
1/2 cup orange juice
1 medium cloves garlic, minced (1 to 2)
1 tsp. salt
2 tbsp. soy sauce
1/2 tsp. crushed red pepper
2 tbsp. rice or cider vinegar
1 cup chopped pineapple (fresh or canned-in-juice)

Preparation

Step 1

1. In a medium saucepan, combine rice and water. Bring to a boil, lower heat, cover, and simmer until tender, about 40-45 minutes.

2. While the rice cooks, in a large bowl mix together the ingredients for the dressing.

3. Add the hot rice directly to the bowlful of dressing. Mix well. When it has cooled to room temperature, cover tightly and refrigerate until cold.

4. Shortly before serving, stir in the remaining ingredients.

Notes: This was great - full of great flavor and lots of sweet/salty tastes to it. Just delicious. Took to a picnic. Cut oil back by more than half next time (I halved it and it was still way too much.