Recipe :
110 g (4 oz) Thai Jasmine rice
3 spring onions, sliced
1/3 cucumber, diced
1/2 red pepper, diced
85 g (3 oz) cooked chicken, diced
1/4 avocado, diced (optional)
salt and pepper, to taste
Dressing
2 tbsp rice wine vinegar
1 tbsp caster sugar
1/2 tbsp sunflower oil

Put the jasmine rice in a large pan with plenty of cold water and a pinch of salt.
Bring to the boil and simmer for 12-15 minutes until the rice is just tender.
Drain and leave to stand in a sieve for 15 minutes, stirring halfway through, then transfer to a bowl.
To make the dressing, gently warm the rice wine vinegar and sugar until the sugar has dissolved.
Add the sunflower oil and stir into the rice.
Leave until cold and refrigerate (if using for a lunch box).
Cut the cucumber in half length ways and scoop out the seeds with a teaspoon.
Dice the flesh.
Stir into the dressed rice together with the spring onions, pepper, chicken and avocado
Season to taste.
Perfect for a lunch box treat