Bring to a boil, then adjust heat to a simmer and cook, covered loosely, until rice is tender and grains have fully puffed open, about 50 minutes. Drain rice in a colander and transfer to a serving bowl to cool. Serve immediately or cover and refrigerate until serving time. Freshly ground black pepper. Add dressing and toss to coat. Long weekend coverage! Get all your Canada Day news in the pages of The London Free Press. In a small bowl, whisk together vinegar, sesame oil, ginger, soy...