1. Preheat oven to 325°. Place almonds in even layer on baking sheet. Toast until lightly golden, 5–7 minutes. Cool.

2. Microwave the rice according to package directions. Combine hot rice and next 4 ingredients (through scallions) in a large bowl.

3. In a separate bowl, whisk together the remaining ingredients. Toss rice salad with curry mixture until well seasoned. Stir in toasted almonds and serve.