Preparation: 5 minutes
Cooking time: 25 minutes

If you don't like raw vegetables, place the vegetable ribbons on top of the rice 5 minutes before the end of its cooking time for al dente, or 10 minutes for more thoroughly cooked vegetables.  

1. Steam cook the rice. Wash the vegetables and cut them into thin strips with a paring knife.
2. Place the cooked rice into a wide-mouthed salad bowl. Arrange rosettes of fresh Lamb's Lettuce around the rice and place the ribbons of crunchy vegetables in the centre.
3. Spoon the warmed coconut milk over top.
4. Sprinkle with grains of rice and sesame seeds.