Hawaiian Rice Salad from Salmagundi by Sally Butcher

Name: Hawaiian Rice Salad from Salmagundi by Sally Butcher
Ingredients: 2–3 garlic cloves; sea salt; 150 g/5½ oz ham, shredded (optional, replace with tofu or omit altogether if you like); 1 bunch of spring onions (scallion(s)), chopped; 1 onion, sliced; 1 small can (225 g/8 oz) water chestnuts, sliced; 150 g/5½ oz/¾ cup long-grain rice (or basmati); 35 g/1¼ oz/2 tbsp.hulled sesame seeds; 1 tbsp brown sugar; knob of butter and a pinch of salt; 200 ml/7 fl oz. generous ¾ cup water; 1 large pineapple; 25 g/1 oz/¼ cup shredded coconut (fresh, or use desiccated/dry unsweetened); 1 tbsp butter; 3 cm/1 in.knob fresh ginger, peeled and minced

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I’ve often wondered if the people of Polynesia really live on ham and pineapple, but the rest of the world seems to assume that they do. I spent rather more time than I would have liked making...

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Ingredients

2–3 garlic cloves
sea salt
150 g/5½ oz ham, shredded (optional, replace with tofu or omit altogether if you like)
1 bunch of spring onions (scallion(s)), chopped
1 onion, sliced
1 small can (225 g/8 oz) water chestnuts, sliced
150 g/5½ oz/¾ cup long-grain rice (or basmati)
35 g/1¼ oz/2 tbsp.hulled sesame seeds
1 tbsp brown sugar
knob of butter and a pinch of salt
200 ml/7 fl oz. generous ¾ cup water
1 large pineapple
25 g/1 oz/¼ cup shredded coconut (fresh, or use desiccated/dry unsweetened)
1 tbsp butter
3 cm/1 in.knob fresh ginger, peeled and minced