Rice Salad

This is out of New Idea as a lunch box dish. They recommend it can be made up to 2 days ahead and then kept in an air tight container in the fridge. Times for preparation and cooking are estimates.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  cup long grain white rice
• 4  spring onions (scallions)
• 100  g ham
• 1  red capsicum (red bell pepper)
• 1  carrot
• 2 (125 g)  canned corn kernels
• 440  g pineapple chunks in juice
• 2  tablespoons soy sauce
• 1  tablespoon honey

Directions

1. Cook rice in a large pan of boiling salted water until just tender (about 12-15 minutes or as per manufacturers instructions). Rinse under cold water.
2. While rice is cooking -.
3. Finely slice spring onions (scallions), finely chop ham, finely chop red capsicum (bell pepper).
4. Drain corn kernels and rinse and drain. Drain pineapple (reserve juice for another use).
5. Combine cooked rice, spring onions, ham, capsicum, carrot, corn and pineapple in a large bowl.
6. Combine soy sauce and honey in a small bowl, whisk until blended.
7. Pour sauce mixture over salad until well combined.