3 c. uncooked rice, cooked
3/4 c. raisins
15 almonds, coarsely chopped
1/2 c. celery, chopped
3 tbsp. chopped onion
4 1/4 tbsp. oil
2 1/4 tbsp. white vinegar
2 cloves garlic, minced
1 1/2 tsp. curry powder
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. pepper

In a medium bowl, combine rice, raisins, almonds, celery and onion. In a small bowl, combine remaining ingredients. Pour over salad. Toss well, cover and refrigerate for a few hours. Can be made day ahead. Serves 6, 3/4 cup each.