In a heavy saucepan over medium-high heat, bring the rice, 2 cups water, and the salt to a boil. Reduce the heat to a simmer and cover with a tight-fitting lid. Cook for 20 minutes, until the rice is tender.
Preheat the oven to 375 F.
Spread the almonds on a rimmed baking sheet. Bake for 8 minutes, until toasted and fragrant. Remove from the oven and allow to cool.
Place the almonds, cilantro, shallots, lime juice, and oil in the bowl of a food processor fitted with the metal blade. Pulse to combine and roughly chop. Toss the mixture with the hot rice. Garnish with the scallions.