Asian Rice and Vegetables Triangles

Combine rice and 750 ml (approximately 2 3/4 cups) of salted water. Bring to a boil and  reduce heat. Simmer, covered, for about 20 minutes or until all water is absorbed. Remove from heat.

Line loaf pan with plastic wrap, press rice into pan firmly and let cool.

Soften gelatin in cold water. Peel ginger. Rinse romaneso and divide into florets. Heat oil in a pan and saute ginger. Add romanseco and peas and cook for a few minutes.  Add a little water. Simmer, covered, for 5-8 minutes or until soft. Season with 5-spice powder, salt and pepper. Puree vegetables. Squeeze gelatin and melt on low heat in a saucepan. Add 2-3 tablespoons of vegetable puree and mix well. Add gelatin mixture to the rest of vegetable puree. Top rice with vegetable puree and spread to smooth. Cover with aluminum foil and refrigerate for at least 4 hours.