Place on high fire a medium/large pot filled with salted water. When it comes to a boil add the rice, reduce the heat and simmer for about 25 minutes, stirring 2-3 while cooking, until rice has softened but still a bit al-dente.
Remove from the heat and place in a sieve to drain. Immediately return to the pot and cover with the lid while placing a kitchen towel in-between. Allow for 3 minutes for the extra moisture to be absorbed, fluff with a fork and keep aside with the lid off.
In the meantime, wash and dry the Okra, then place in a flat dish, spread them all over so as not to be stacked on each other, and drizzle on top with the vinegar. Place in the sun for an hour.
Take a large sauté pan and place on medium fire. A minute later add the oil, wait for another minute to heat up and toss in the okra and sauté until a bit charred, about 10 minutes.
Increase the heat and add the corn and bell pepper. Toss for 2 minutes, add the tomatoes and toss for 2 more minutes. Then pour the balsamic vinegar and mix well.
We build our dish by combining into the rice the vegetables along with the parsley and thyme. Season with the salt and pepper, toss couple of times and serve.