Ingredients:

• 2 cups – uncooked basmati Rice
• 1 litre water
• 8 Corn kernels cut from cob
• 1/2 cup – minced fresh Basil
• 3 tomatoes, peeled, seeded and diced
• 1 large red onion, diced
• 6 green onions, chopped
• 3 tbsp – Corn oil
• 1 lemon, juiced
• 1/2 cup – red Vinegar
• 1/2 cup – Corn oil
• 1 tbsp – white Sugar
• pepper to taste
• salt to taste

Method:

1. In a medium pot bring the basmati rice and water to a boil.
2. Reduce the heat to low, cover, and simmer for 20 minutes.
3. Preheat the oven to 400 degrees F (200 degrees C).
4. In a bowl toss the corn kernels with 3 tablespoons corn oil.
5. Spread the corn on a large baking sheet. Bake for 15 minutes, stirring occasionally, until lightly browned.
6. Remove from heat and cool.
7. In a bowl, mix the lemon juice, red vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
8. In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion and green onions.
9. Cover and chill at least one hour before serving.