Indonesian Rice Salad
|Water||4 1⁄2 Cup (72 tbs)|
|Long grain rice||2 Cup (32 tbs)|
|Mung bean sprouts||1 1⁄2 Cup (24 tbs)|
|Green onions||1 Bunch (100 gm), trimmed and sliced|
|Red bell pepper||1 , cored, seeded and chopped|
|Green bell pepper||1 , cored, seeded and chopped|
|Toasted coconut||3⁄4 Cup (12 tbs)|
|Raisins||3⁄4 Cup (12 tbs)|
|Canned sliced water chestnuts||5 1⁄2 Ounce, drained (1 Can)|
|Cashews||1⁄2 Cup (8 tbs)|
|Sesame seeds||1⁄3 Cup (5.33 tbs)|
|Freshly squeezed orange juice||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Freshly squeezed lemon juice||3 Tablespoon|
|Sesame oil||1 1⁄2 Tablespoon|
|Garlic||5 Clove (25 gm), minced|
|Powdered ginger||1 Teaspoon|
|Freshly ground black pepper||To Taste|
BRING THE WATER to a boil, stir in the rice, and return just to a boil.
Lower the heat, cover the pan, and simmer until the rice is tender and all the water is absorbed, about 20 minutes.
When cooked, transfer the rice to a large bowl.
FOR THE DRESSING, stir together the orange juice, vegetable oil, soy sauce, lemon juice, honey, sesame oil, garlic, and ginger in a small bowl.
Season to taste with salt and pepper.
Pour the dressing over the warm rice and toss gently until well mixed.
Refrigerate until thoroughly chilled, about 2 hours.
WHEN THE RICE is chilled, add the bean sprouts, green onions, bell peppers, coconut, raisins, water chestnuts, cashews, and sesame seeds.
Taste for seasoning and serve.