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Rice: Heat a tablespoon of oil in a pan over medium heat. Add curry powder and ground turmeric, sauté for 30 seconds. Add rice, stir-fry for another minute. Deglaze with 2 ⅔ cup boiling water and add a pinch of salt. Cover and simmer on low heat for 20 minutes. Set aside to cool.
Mix all dressing ingredients in a small bowl. Season to taste with salt and pepper.
Chop almonds and toast them in a skillet without oil for 5 minutes until golden brown. Cut nectarines into cubes and scallion into fine rings.
Add rice, nectarines, sultanas, almonds, scallion, and dressing in a large bowl and toss well. → Serve directly or let it sit in the fridge for up to one hour before serving!