Indian Salad Recipe

Combine the rice and water in a saucepan. Bring to a boil then reduce heat to low cover and simmer for about 30 minutes until rice is tender. Drain if necessary and cool.

While the rice is cooling place golden raisins in a bowl and fill with enough hot water to cover. Let soak for 20 minutes to plump. Drain.

In a medium bowl whip cream until soft peaks form. Fold in curry powder lemon juice salt and pepper. In a separate bowl stir together the brown rice asparagus red pepper apples and raisins. Fold into the curry cream and chill until serving.