Years ago when I was living in Japan I bought a high-tech rice cooker with a 14 hour timer and settings for white and brown rice. Occassionally I would make much too much rice, especially brown rice. Not wanting to eat it plain, I invented this curry rice salad as tasty way to stretch out my rice leftovers. Over the years the recipe has expanded beyond curry, cilantro, apples, and raisins to include many other ingredients, again usually whatever might work that’s in the fridge. This curry salad is ideal to cook ahead as the flavors blend better after the salad has sat in the refrigerator overnight. And it is easy to cook in large quantities for summer potlucks and barbeques.

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