What To Do:
1. Pickle Vegetables: Place radishes and carrots in a medium bowl. Stir together vinegar, brown sugar, and ½ cup water. Pour over radish mixture and toss well to coat.
2. Cook Rice: In a medium saucepan over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in jasmine rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let stand, covered, for 5 minutes.