Instructions: Rinse rice in a strainer until water runs clear.

Cook rice in a covered saucepan of 3 1/2 cups salted simmering water for 18 minutes.

Remove from heat fluff with a fork and let sit covered with a tea towel for 5 minutes. Let cool.

In a large bowl combine rice beets cucumber radishes chives pine nuts and raisins.

In a small bowl whisk all dressing ingredients together.

Toss with rice mixture and taste for salt and pepper.

The first rice salad probably originated on the day after a big party when the larder bulged with small containers of leftovers. Because rice comes in no less than eight thousand varieties there is bound to be at least one that will complement and enhance any mix of ingredients. Our choice here is the exotic jasmine a tender longgrained Thai rice that helps this rose tinged salad taste as bright as it looks.

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