In a medium sauce pan with a tight-fitting lid, bring the water, rice and salt to a boil. Reduce heat and simmer, covered, for 20 minutes or until rice is tender and water is fully absorbed. Set aside.
Meanwhile, heat a small skillet over medium heat. Add the almonds to the pan and allow them to toast, shaking the pan to encourage even browning. They will be fragrant and lightly browned after about 4 minutes. Transfer them to a small bowl. Add the butter, horseradish, garlic and parsley.
Stir the almond butter mixture into the rice. Serve topped with scallions.
If you are watching saturated fat intake, replace some or all of the butter with olive oil.
*Makes 4 servings.