For the curried rice with dried exotic fruits, soak pineapple, mangoes and raisins in white wine for about 30 minutes. Bring rice and water to a boil, boil for 2 to 3 minutes until bubbly, then cover and let swell for 30 minutes or longer on the off heat source.
Peel and finely chop onion. For leeks, remove coarse fibrous leaves, cut stems into rings. Sauté onions and leeks in olive oil for about 5 minutes, add curry and dried fruit along with liquid.
Cook over low heat for 5 minutes, stir in rice, add cream and vegetable broth to thin to desired consistency, heat through. Season with salt, serve curried rice and garnish with the roasted cashew nuts.