Cook the rice creole-style for 15 minutes in plenty of boiling water (see
Peel the orange and grapefruit. Remove the pith and cut the flesh into large dice.
Place the rice in a large salad bowl then add the diced orange and grapefruit.
Make the sauce: whisk together the orange juice, grapefruit juice, honey and sunflower oil. Season with salt and pepper. Add the grated ginger and stir well.
Drizzle the sauce over the rice salad. Sprinkle with the chopped herbs and decorate with the pistachios.