Preparation

• Run cold water over rice in a strainer for about 1 minute, lifting rice to rinse well.
• In a medium saucepan bring rice and water to boiling; reduce heat.
• Simmer, covered, 40 to 50 minutes or until done. Drain.
• Rinse with cold water. Drain again.
• In a mixing bowl toss together the rice, pea pods, chicken, orange sections, and water chestnuts.
• Cover; chill rice mixture for 6 hours or overnight.
• n a screw-top jar combine vinegar, sesame and salad oils, salt, pepper, and garlic powder.
• Cover; chill at least 6 hours or overnight.
• Transport the vinegar and oil mixture and the rice mixture separately in an insulated cooler with an ice pack.
• Before serving at the picnic, shake vinegar and oil mixture well.
• Pour over rice mixture; toss.
• Serves 4 to 6.