In a heavy 2-quart saucepan, heat rice with 3 3/4 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, about 10 minutes. Fluff with a fork once more before serving.