Rice Salad - cooking recipe

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

Preparation

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.
While rice is cooking -.
Finely slice spring onions (scallions), finely chop ham, finely chop red capsicum (bell pepper).
Drain corn kernels and rinse and drain. Drain pineapple (reserve juice for another use).
Combine cooked rice, spring onions, ham, capsicum, carrot, corn and pineapple in a large bowl.
Combine soy sauce and honey in a small bowl, whisk until blended.
Pour sauce mixture over salad until well combined.