Ingredients
2cupslong grain rice
¼cuppine nuts
1tspsalt
Preparation
Place rice in a bowl and rake through with fingers while rinsing under cold running water. Drain in a colander.
In a heavy 2-quart saucepan, heat rice with 3¾ cups water, uncovered, until boiling. Reduce heat to low, cover, and simmer 18 to 20 minutes, or until water evaporates and craters appear on surface.
Meanwhile, toast pine nuts in a nonstick frying pan over medium-low heat until golden brown, stirring occasionally. When rice is done, remove from heat and fluff with a fork.
Sprinkle with pine nuts and salt; gently stir to blend. Cover and let stand until pine nuts are tender.
Fluff with a fork once more before serving.
