Tomato, Basil And Rice Salad - cooking recipe

Ingredients

10.5 oz long-grain rice
1 lb plum tomatoes, chopped
8 oz cherry tomatoes, halved
3.5 oz sun-dried tomatoes in oil, drained, 3 tbsp oil reserved, quartered
3 tbsp olive oil
3 tbsp balsamic vinegar
1/2 tbsp sugar
1/2 bunch fresh basil leaves

Preparation

Place rice in a large saucepot. Cover with cold water. Bring to a boil, cover and simmer for 25-30 mins, or until just tender. Drain then rinse under cold water until cool. Drain.
Meanwhile, combine tomatoes, reserved sun-dried tomato oil, olive oil, vinegar and sugar. Add rice and 1/2 the basil. Season. Transfer to a serving bowl and sprinkle with remaining basil.