Spicy Rice Salad

First, put the rice in a saucepan with enough water to cover it. Bring to a boil and put a lid on it. Leave to infuse for 30 minutes at a low temperature.

In the meantime, chop scallions with a sharp kitchen knife. Remove seeds from peppers and chop them as well. Cut radishes into slices.

Whisk the peanut butter, peanut oil, soy sauce, white wine vinegar, honey, chili seasoning, garlic salt, and the pepper for the dressing in a bowl for a few seconds.

Strain and drain the rice and place in a bowl.

Heat the dressing in a small saucepan for 1 minute and add to the rice, mixing well.

Add scallions, bell bell pepper, pineapple chunks, bean sprouts and peanuts and mix well.

Arrange the rice salad and serve.

Preparation Tip:

The rice salad is also wonderful for using up leftover rice.

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