Tart Rice Salad
|Water||1 Cup (16 tbs)|
|Rice||1⁄2 Cup (8 tbs)|
|Chinese rice wine vinegar||2 1⁄2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Chopped salted peanuts||2 Tablespoon|
|Chopped coriander||2 Tablespoon (Cilantro)|
|Ground pepper||To Taste|
Combine water, turmeric and salt in heavy 1 quart saucepan and bring to boil over medium-high heat.
Reduce heat to low, add rice, cover and cook 20 minutes.
Remove from heat and let stand, covered, about 5 minutes.
Transfer rice to container.
Stir in vinegar and oil and let cool.
Add remaining ingredients and toss well.
Cover and chill.