1/4 cup champagne vinegar or 1/4 cup
rice wine vinegar
fresh ground black pepper
ripe tomatoes, large-diced
packed basil leaves, chopped
2 1/4 cups
Bring water to boil, and add the rice and 1 tsp of the salt. Return to a boil, cover, and simmer for 30-40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
Whisk together the vinegar, sugar, olive oil, remaining tsp of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.