Cold Rice Salad

1. 1

   For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil.

2. 2

   Reduce the heat and cook on low until tender, about 20 minutes.

3. 3

   Turn the rice out onto a sheet tray and let it cool completely.

4. 4

   Next, combine the rice, peas, red bell pepper and red onion.

5. 5

   Toss gently.

6. 6

   For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper.

7. 7

   Mix together and slowly drizzle in the vegetable oil and then the sesame oil.

8. 8

   Pour the dressing over the rice and mix until the rice is thinly coated.

9. 9

   Taste, and re-season if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.