Thai Rice Salad With Peanut Dressing

2 1/2 cup water
1 cup Uncle Ben's converted rice
1 tsp. salt (optional)
1/3 cup chunky peanut butter
1/4 cup white wine vinegar
3 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 Tbsp. sugar
1 tsp. grated fresh ginger
2 garlic cloves, minced
1/8 tsp. cayenne pepper
1 sm. cucumber, thinly sliced
2 cup cut up cooked chicken
1/4 cup finely chopped onion
1 1/2 cup spinach leaves, cut into
thin strips

Bring water to a boil in medium saucepan. Stir in rice and salt. Cover
tightly and simmer 20 minutes. Remove from heat. Let stand covered until
all water is absorbed, about 5 minutes. Transfer to large bowl and cool
to room temperature. Using a wire whisk, combine peanut butter, vinegar,
oil, soy sauce, sugar, ginger, garlic and cayenne in small bowl. Halve
cucumber slices. Add to rice with peanut dressing, chicken and onion. Mix
well. Cover and chill. Just before serving, stir in spinach. Makes 6
servings.


Source: rec.food.recipes