About this recipe:This sweet and crunchy salad is dressed with a creamy, spicy, Asian-style dressing.
185g basmati rice
½ teaspoon salt
200g drained canned pineapple slices or pieces in natural juice
4 stalks celery
300g small mushrooms, chopped
2 spring onions, sliced
4 to 6 large Chinese cabbage leaves
100g sour cream
3 tablespoons milk
2 tablespoons red wine vinegar
1 tablespoon sunflower oil
¼ teaspoon ground ginger
1 teaspoon mild curry powder
¼ to ½ teaspoon sambal or chilli paste
Directions Prep:40min › Cook:20min › Ready in:1hr
Place rice in a saucepan with 400 ml water and ½ teaspoon salt. Bring to a boil, uncovered. Cover pan and cook rice over low heat 15 to 20 minutes or until all liquid is absorbed. Rice should be light and fluffy with steam holes on the surface. Turn off heat, let stand, covered, another 5 minutes. Remove from heat, uncover pan and let rice cool. Loosen grains occasionally with a fork.
Chop pineapple slices into small pieces. Slice celery into thin strips. Reserve feathery leaves. Combine rice, pineapple, celery and mushrooms in a large bowl. Add spring onions, reserving a few for garnish.
To make dressing, whisk sour cream, milk, vinegar, oil, ginger, curry and 1⁄4 teaspoon sambal in a bowl until creamy. Add remaining 1⁄4 teaspoon sambal to taste. Stir into salad ingredients.
Cut Chinese cabbage leaves into strips. Divide among individual serving plates and top with rice salad. Garnish with celery leaves and reserved spring onion rings.