3 c. basmati or pearl rice
1/2 c. mixed black and gold raisins
1/3 c. celery, chopped into 1/4 inch bits
1/4 c. peanuts
2 tbsp. rice wine vinegar
1/4 red bell pepper in thin 1/2 inch long slices
1/2 c. sm. pineapple chunks
1/2 c. sliced water chestnuts
1/4 c. cashews
1/4 c. sesame oil
2 scallions, chopped fine

Cook the rice; 6 cups water to a boil, add the rice with a pinch of salt, cover and let set over the lowest flame available for 20 minutes with only the edge of the saucepan in the flame. Remove from heat when the center of the rice is mounded and fluffy, toss, add raisins, cashews and peanuts.

Cover and cool by placing the pan in a larger bowl of cold water. When room temperature, add the rest of the ingredients and turn into a serving bowl, then chill for an additional 4 hours. Sprinkle top with paprika, decorate with watercress leaves. Keeps to 3 days and is better the longer it waits.