Crispy Curry Rice Pastries

Sauté a chopped shallot in a saucepan coated with oil, then add 1/2 teaspoon of curry powder, 1 2/3 cups of water, and salt. When it boils, add the rice.|When boiling again, lower the heat, cover, and simmer for 5 minutes; then turn off the heat and let it sit for 10 minutes, without removing the lid. Then transfer the rice to a bowl and let it cool down. Once cool, shape the rice into 12-14 small logs measuring about 2 inches each.|Wrap a spiral of kataifi pastry around each log, not too tightly. Place the logs on a greased baking sheet. Drizzle them with some olive oil, perpendicular to threads of the kataifi pastry. Bake at 400°F for approximately 15 minutes.|Serve the crispy pastries as an appetizer or along with an aperitif, garnished with the yogurt flavored with coarsely chopped mint and cilantro.