Place the 1 cup of uncooked rice in a medium-size saucepan with 2 cups of water. Bring to a boil. Cover the pan, lower heat to a simmer and cook for 20 minutes.

Place the cooked rice in a bowl to cool.

When the rice is at room temperature, add the drained pineapple, cashews, raisins, green onions, red or green bell peppers, celery, and cilantro.

In a container, combine the dressing ingredients and shake to mix.

If serving immediately, drizzle all of the dressing over the salad.

If the salad is to be served later, use only half of the dressing until ready to serve, and then at the last minute add the other half and stir to coat evenly (the rice will absorb the dressing).

Top with the red pepper flakes when just about to serve

This dish can be served at room temperature or chilled.

Makes 6 servings.