A delicious recipe to use up the leftover cooked rice. Had some leftover brown rice on hand, found this recipe, and it came out very tasty. Loved the idea of infusing curry, chili powder and cumin seeds in the oil, which made the curry oil so flavorful. The combination of apples, bell peppers, celeries, raisins, and peas (I used peas instead of snow peas) was delicious with the curried rice. The salad can be made one day ahead, the refrigerate it overnight, and the flavor is even better next day. We served it with a creamy yet refreshing cucumber salad, YUM!