I couldn't find any curried rice fritters, however I found these.
Hope they give you some ideas.

Joe

RICE FRITTERS
1/2 c. rice
1 pt. milk
1/8 tsp. salt
1 tsp. sugar
1 tbsp. butter
1/2 lemon rind, grated
1 tbsp. rum
1/2 c. flour
3 eggs, separated
Powdered sugar
Cook rice in milk in double boiler about 20 minutes. Add salt, sugar, butter and lemon rind and cool. When cool, add rum, flour and beaten egg yolks and let stand in cool place for several hours. When ready to serve, fold in stiffly beaten egg whites, and drop by spoonfuls into deep hot oil or cooking fat. Serve hot, sprinkled with powdered sugar.

RICE FRITTERS
2 c. cooked rice
3 beaten eggs
1/4 tsp. vanilla
1/2 tsp. nutmeg or grated lemon
6 tbsp. flour
1/2 c. sugar
1/2 tsp. salt
3 tsp. baking powder
Combine rice, eggs, vanilla and nutmeg. Mix and sift flour, sugar, salt and baking powder. Mix thoroughly with rice-egg mixture. Drop by spoonfuls into deep fat (365 degrees) and fry until golden brown. Drain on absorbent paper. Sprinkle with confectioners' sugar. Serve very hot with tart jelly. Makes about 1 1/2 dozen.

RICE FRITTERS
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2/3 c. milk
3/4-1 c. cooked rice
Mix together, drop by spoonfuls into hot oil. Fry until golden brown. Serve with maple syrup

OKRA AND RICE FRITTERS
1 1/2 c. chopped okra
1 1/2 c. cooked rice
1 c. chopped tomatoes
3/4 c. chopped onion
1 1/2 tsp. salt
3/4 tsp. pepper
Oil for deep frying
1 tsp. baking powder
1 tbsp. sugar
1 c. cornmeal
1 c. flour
2 eggs, beaten
Mix first 8 ingredients. Mix flour and cornmeal. Pour the beaten eggs over okra mixture and combine. Add the meal and flour mixture and stir together. Drop the batter by tablespoons into the hot oil. Cook the fritters until they are well browned, turning as needed.

BAYOU RICE FRITTERS
1 c. cooked rice (not converted)
1/2 c. unbleached flour
3 tbsp. sugar
1 tsp. baking powder
1/8 tsp. salt
3 eggs
Pinch of cinnamon
Vegetable oil for frying
Place cooked, cooled rice through food grinder. Combine flour, sugar, baking powder and salt. Sift them together over the rice. Add the eggs, one at a time until absorbed by mixture. Preheat vegetable oil in a deep fryer or large heavy saucepan to a depth of 3" and to a temperature of 350 degrees. Drop a tablespoon of batter directly into the hot oil, 3 or 4 at a time, all to deep fry about 3 minutes or until golden brown and crisp. Remove from oil to paper towel to drain. Sprinkle with confectioners' sugar on top with pure maple syrup and serve.

EGGPLANT AND RICE FRITTERS
2 c. cooked mashed eggplant
2 tsp. grated onion
2 eggs, slightly beaten
1 c. shredded Cheddar cheese
1 1/2 c. cooked reg. rice
Salt and pepper
Mix all ingredients together and make small patties and fry in oil.