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Cook your rice according to package instructions and then allow to cool. Spread it out on a tray or plate and leave uncovered in your fridge overnight to dry out. If you need to make this today, cook the rice and spread it out on a tray and place in an oven at 125°C for 15 minutes to dry out. Set aside.
Heat a wide non-stick or cast-iron pan over medium/high heat and add the olive oil. Spread the rice on the pan and fry until browned and crispy, about 5 to 8 minutes. Stir it every so often so it cooks evenly (be careful, as the rice kernels can pop while cooking). Remove from the pan and drain on a plate with paper towel and sprinkle with salt. Set aside.
Toast your pistachios in a 175°C oven for 10 minutes until lightly golden, then roughly chop. Set aside.
Place your sultanas in a small bowl and pour boiling water or your hottest tap water over them and soak for 5 minutes. Drain and set aside.
Mix all your vinaigrette ingredients in a small jar and shake to combine. Set aside.
To assemble: Place your lettuce leaves on the bottom of a platter and then mix all the salad ingredients together and combine with vinaigrette and a good pinch of salt. Spoon this over the lettuce, then garnish with fresh coriander and mint leaves.