Cook the rice creole-style (see
Arrange the rice and salad leaves in a large bowl. Add the cherry tomatoes, diced celery, grated Parmesan and pine nuts.
Make the vinaigrette: mix the vinegar and a pinch of salt in a bowl. Add the olive oil drop by drop, whisking all the time, then drizzle over the salad. Just before serving, sprinkle with the chopped basil leaves.