Bhutanese Red Rice Salad with Cilantro and Pineapple

  • 2 cups red rice; rinsed
  • 4 cups water
  • ¾ sliced almonds
  • 1 ½ tsp. curry powder
  • 1 cup pineapple; medium dice
  • 3 scallions; sliced on a bias
  • ¼  bunch cilantro; picked
  • 1 ½ tsp. salt
  • 1 ½ tsp. cinnamon
  • 1 ½ tsp. dried orange peel
  • 1 ½ tsp paprika
  • ¼ tsp. cayenne pepper
  • 2 tbsp. orange juice
  • 2 tbsp. coconut milk
  • 2 tbsp. vegetable oil
  • 1 tbsp. rice wine vinegar

In a medium pot, add rice and cover with water. Bring to a boil, and reduce to a simmer. Cook until rice is tender, but still al dente. Drain any extra water, and set rice aside. In a small dry pan, toast almonds and set aside. In the same pan, wiped clean of any crumbs, toast curry powder until slightly smoking, while tossing the pan continuously. Set aside to cool. In a mixing bowl, combine remaining ingredients, and taste. Adjust seasoning if needed. Mix dressing into rice and toss to evenly distribute. Taste and adjust seasoning if needed. Makes about 1 ½ quarts.

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