• 2 cups long-grain rice , such as basmati or jasmine
• 1/4 cup pine nuts
• 1 tsp. salt

Place rice in a bowl and rake through with your fingers while rinsing under cold running water. Drain in a colander.

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.