Bring 2 cups water to a boil in a 1-quart heavy saucepan, add rice and ¼ tsp. salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, about 45 minutes to 1 hour. Drain well and cool.
Combine remaining ingredients together in a medium bowl and stir in cooled rice until mixture is well blended. Serve cold or at room temperature.
To toast almonds, place them in a dry skillet over medium high heat. Stir frequently until nuts are browned. Remove from skillet to stop cooking.