Place rice in a saucepan with 400 ml water and ½ teaspoon salt. Bring to a boil, uncovered. Cover pan and cook rice over low heat 15 to 20 minutes or until all liquid is absorbed. Rice should be light and fluffy with steam holes on the surface. Turn off heat, let stand, covered, another 5 minutes. Remove from heat, uncover pan and let rice cool. Loosen grains occasionally with a fork.
Chop pineapple slices into small pieces. Slice celery into thin strips. Reserve feathery leaves. Combine rice, pineapple, celery and mushrooms in a large bowl. Add spring onions, reserving a few for garnish.
To make dressing, whisk sour cream, milk, vinegar, oil, ginger, curry and 1⁄4 teaspoon sambal oelek in a bowl until creamy. Add remaining 1⁄4 teaspoon sambal oelek to taste. Stir into salad ingredients.
Cut Chinese cabbage leaves into strips. Divide among individual serving plates and top with rice salad. Garnish with celery leaves and reserved spring onion rings.
Basmati is an aromatic rice native to Pakistan and India. It is good for steaming or boiling. The grains swell lengthwise only when cooked and stay separate and dry.
all the family enjoyed this salad - I did make a few changes due to availability of foods on hand:
replaced celery with 1/2 Lebanese cucumber,
replaced sour cream with fresh cream,
replaced raspberry vinegar with balsamic vinegar,
replaced ground ginger with fresh grated ginger',
replaced sunflower oil with Olive Oil,
replaced sambal oelek with chilly paste .
No cabbage, no spring onions----would be good if I had available.
also great with corn kernels mixed through and fresh coriander.
Great recipe - similar to a creamy (cold) risotto :-) - 04 Jan 2014