+Rice saladServe this salad with chicken or fish for an easy meal. It will keep in the fridge for several days, and also freezes well to thaw and have for lunches. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SaladsPrep Time:15 - 30 minsCooking Time:15 - 30 minsServes:5 - 6By:Nicky H.Ingredients1 cup brown rice 1 tsp tumeric 1/2 tsp cinnamon sultanas or raisins sunflower seeds pumpkin seeds 1/2 can pineapple pieces in natural juice (optional) slivered almonds any other nutsInstructionsBoil the rice in the tumeric and cinnamon. reduce to simmer until juice is absorbed. Cool and toss through nuts; seeds; dried fruits and pineapple with as much of the juice as liked. Serve cold.