Parsnip Rice

Am having a bit of a stir-raw tonight. This is the rice that goes with it. It's quietly softening as it's best to leave it to marinate for a couple of hours before eating. There are pine nuts in there along with a little seasoning of seaweed, salt & pepper.

I've been playing with Indonesian long pepper recently. They look like catkins, as you can see, and they smell slightly sweet and nutmeggy. At first you don't think it's pepper and then - bam! - the pungency hits you, and lingers. The blurb on the packet says the Romans and Visgoths favoured them. Well, it is a pretty vigourous spice - so perhaps it's true.