Indian-Style Rice Salad - cooking recipe

Ingredients

1 1/2 - 2 cups brown rice or 1 1/2-2 cups white basmati rice
salt & freshly ground black pepper
1/4 cup scallion, chopped
3/4 cup potato, cooked and chopped
3/4 cup cauliflower floret, cooked
3/4 cup green peas, cooked
1/2 cup coconut milk (or more)
3 tablespoons rice vinegar (to taste)
1 tablespoon curry powder (to taste)
1 jalapeno, stemmed, seeded and minced (or to taste) (optional)
1/2 cup cilantro, chopped

Preparation

Cook potato, cauliflower and peas, if necessary.
Cook rice in abundant salted water, as you would pasta, until it's just done; white will take 10-15 minutes, brown 30 minutes or more. Drain, rinse in cold water, drain again, then combine with vegetables in a large bowl.
Combine black pepper, coconut milk, rice vinegar and curry powder in a blander and turn machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time until balance tastes right to you, then add more curry powder, salt or pepper, if needed.
Drizzle vinaigrette over rice and vegetables. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in jalapeno if using and cilantro, taste and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate up to a day, bringing salad back to room temperature before serving.