Cook jasmine rice with butter, salt, water, and half of the Thai basil in a saucepan over medium heat. Bring to a boil, then cover and simmer for 15-20 minutes. Discard the basil.

Spread the cooked jasmine rice on a flat tray to cool.

Cook Camargue red rice in boiling water for 20 minutes, or until cooked through. Drain and spread on a tray to cool.

Chop the remaining basil leaves.

In a large mixing bowl, combine the jasmine rice, red rice, basil, red bell pepper, mint, cilantro, green onions, red chile, lemon zest and juice, mango, peanuts, and coconut.

Add peanut oil to the salad.

Gently stir the ingredients together, being careful not to mash the mango.

Taste and adjust seasoning as needed.

Transfer the salad to serving bowls.

Garnish with crisp-fried shallots, if desired.