1 1/4 cups converted rice
3 cups pineapple juice
Salad Dressing:
2 teaspoons sesame oil
2 tablespoons rice vinegar
1 1/2 teaspoons garlic chili paste
Juice and zest of 1/2 lemon
Garnishes:
1/2 fresh pineapple, peeled and chopped
1/2 cup finely chopped green onions
1/2 cup finely chopped cilantro

Preparation Instructions:

1. Mix rice and pineapple juice in a medium saucepan.

2. Bring to a boil. Put a lid on the saucepan, reduce heat to simmer and cook until done (approximately 20 to 25 minutes).

3. Whisk dressing ingredients together. Set aside in the fridge.

4. When rice is cooked transfer to a bowl and let cool.

5. Toss in dressing.

6. Mix in garnishes.

7. Refrigerate overnight.

8. Pack in cooler for the picnic.