RICE AND PINEAPPLE SALAD

Preparation Method :

• Cook the rice with the cardamom seeds in boiling salted water for 40 minutes or until the rice is just tender.
• Drain the rice and run cold water through the grains to remove any excess starch.
• Mix the chopped pineapple into the rice with the cucumber and hazelnuts.
• Put all the dressing ingredients in a screw- topped jar and shake well.
• Stir the dressing through the rice salad so that it is evenly coated.