Instructions: Put rice, peanut oil, salt and water in small saucepan and bring to boil. Reduce heat to medium-low and simmer, covered, until liquid is absorbed and rice is tender, about 20 minutes. Stir in pineapple; transfer to bowl. Refrigerate until cold, about 3 hours.

Add rice vinegar, chile oil, red pepper, green onions and sesame oil. Toss to mix. (Can be made up to several hours ahead or overnight.) Arrange watercress around edge of platter; spoon salad in center. Serve chilled or at room temperature.

This recipe yields 6 servings.

NOTES :

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