Boiled Basmati Rice:

1. Wash rice and place in heavy pot. Add water and salt; cover and bring to a boil. Reduce the heat to medium-low and simmer for 40 minutes or until all water has been absorbed by the rice. 

2. Remove rice from pot and place in serving bowl. To keep the rice more fluffy, mix rice with a wooden paddle, allowing the heat to escape. Let rice cool before making salad. 

Rice Salad:

1. Place about 1-inch of water in a pot and bring to a boil. Add the sweet corn, and boil for 2 to 3 minutes or until tender and sweet. Remove, drain, and allow to cool.

2. Next, place the green beans in the same boiling water that the corn was cooked in. Cover, and boil several minutes until tender and bright green in color. Remove, drain, and allow to cool.

3. Place the carrots in the boiling water, cover, and simmer 1 to 2 minutes. Remove, drain, and allow to cool.

4. Then place the celery in the same boiling water, cover, and simmer 1 to 2 minutes. Remove, drain, and allow to cool.

5. Mix all the vegetables together in a bowl. Sprinkle brown rice vinegar (and optional umeboshi vinegar) over them. Mix gently and allow to marinate for about 30 minutes.

6. Mix the vegetables together with the cooked rice and walnuts so that there is even distribution of all ingredients. Place the salad in a serving bowl and garnish. 

7. The salad may be served at room temperature or slightly cool.