Thai rice has a delicate fragrance that is delicious hot or cold.
Sesame oil has a strong, nutty flavour and is used- for seasoning, marinating or flavouring rather than for cooking. Because the taste is so distinctive, sesame oil can be mixed with grapeseed or other light-flavoured oils.
225 g (8 oz) l cup Thai fragrant rice
30 ml (2 tbsp) sesame oil
30 ml (2 tbsp) fresh lime juice
1 small red chilli, seeded and chopped
1 garlic clove, crushed
10 ml (2 tsp) grated fresh root ginger
30 ml (2 tbsp) light soy sauce
5 ml (1 tsp) clear honey
45 ml (3 tbsp) pineapple juice
15 ml (1 tbsp) wine vinegar
2 spring onions, sliced
2 canned pineapple rings, chopped
150 g (5 oz) 1 1/4 cups sprouted lentils or beansprouts
1 small red pepper, sliced
1 stick celery, sliced
50 g (2 oz) 1/2 cup cashew nuts, chopped
30 ml (2 tbsp) toasted sesame seeds
salt and ground black pepper
1. Soak the Thai fragrant rice for 20 minutes, then rinse in several changes of water. Drain, then boil in salted water for 10 - 12 minutes until tender. Drain and set aside.
2. Whisk together the sesame oil, Â±- lime juice, chilli, garlic, ginger, soy sauce, honey, pineapple juice and wine vinegar in a large bowl. Stir in the rice.
3. Add the spring onions, pineapple rings, sprouted lentils or beansprouts, red pepper, celery, cashew nuts and the toasted sesame seeds and mix well. If the rice grains stick together on cooling, simply stir them with a metal spoon. This dish can be served warm or lightly chilled and is a good accompaniment to grilled or barbecued meats and fish.