1. Cook rice in a large saucepan of boiling, salted water until just tender. Drain and rinse rice under cold water. Drain well. Spread onto a tray to cool.
2. To make dressing, whisk all ingredients in a small jug until combined.
3. Combine prawns, capsicums, cucumbers, corn cuts and parsley in a large bowl. Stir in rice. Pour over dressing and toss to combine.

Tip: Brown rice can be substituted for the white rice. Rice can be cooked up to one day ahead. Keep, covered, in refrigerator. Add remaining ingredients and dressing before serving.