Crispy Brown Rice “Kabbouleh”

Name: Crispy Brown Rice “Kabbouleh”
Ingredients: 2 tablespoons dried currants; 2 tablespoons distilled white vinegar; ¾ cup short-grain brown rice; Kosher salt; Vegetable oil (for frying; about 2 cups); 1½ cups coarsely chopped cauliflower florets; ½ bunch small curly kale, ribs and stems removed, leaves coarsely chopped (about 2 cups); ½ small English hothouse cucumber, finely chopped; 1 scallion, thinly sliced; ⅓ cup olive oil; 2 teaspoons Aleppo pepper or ½ crushed red pepper flakes; 2 teaspoons sumac (optional); Freshly ground black pepper; A deep-fry thermometer