Cook the rice in plenty of salted water, drain and cool. Meanwhile prepare the emulsion of tomatoes: blend the yellow tomatoes with a blender and pass all through a strainer to remove the residues of seeds and skins. Blend again, adding oil to the desired consistency. At this point, in a pan cook the tufts of small squid. Season the rice with the tomato emulsion, add the squid, garnish with fresh basil and serve!