Crispy Brown Rice "Kabbouleh"

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   ["Combine currants and vinegar in a small bowl; let sit at least 2 hours and up to 1 day.", "Cook rice in a large saucepan of boiling salted water until tender, 45-50 minutes. Drain rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet; let dry out overnight in an unlit oven or on countertop.", "Fit a medium saucepan with thermometer and pour in vegetable oil to measure 2"". Heat over medium-high heat until thermometer registers 350u00b0. Working in 4 batches, cook rice until golden and puffed, about 1 minute. Using a fine-mesh sieve, transfer puffed rice to paper towels to drain; season with salt and let cool.", "Meanwhile, pulse cauliflower in a food processor until finely chopped. Transfer to large bowl. Working in batches, pulse kale in food processor until finely chopped (be careful not to turn into a puree), adding to cauliflower as you go. Add puffed rice, currants with soaking liquid, cucumber, scallion, olive oil, Aleppo pepper, and sumac, if using; toss to combine and season with salt, black pepper, and more vinegar, if desired.", "Do ahead: Rice can be fried 5 days ahead. Store airtight at room temperature"]

* Per serving · 4 servings · Values may vary.