This is a huge hit every time Mum makes it and I begged her for the recipe when I moved away!
Honestly: prepare to be wowed.
Perfect to make and have for a weeks' lunches or have with a side of green salad for dinner.
2 cups short grain brown rice
1/2 cup brown skin almonds (roasted in oven at 180C for 10 mins, then cooled)
1/2 cup currants
1/2 cup red onion, diced
1/2 cup red capsicum, diced
1 cup chopped parsley
1/4 cup soy sauce
1/8 cup sesame oil
1/4 cup ketsap manis
Cook rice in salted water for 20 minutes until cooked but firm.
When cooked, drain in colander and run through plenty of cold water to rinse away any residue starch. Drain thoroughly and cool.
Whisk together all the dressing ingredients and set aside.
Combine cooled rice with almonds, currants, red onion, red capsicum and parsley pour over dressing and toss through.