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.


2.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.


3.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.