Carolina Gold Rice Salad from 'Around the Southern Table'

Cook pine nuts in a skillet over medium-low heat, stirring often, 5 minutes or until toasted and fragrant. Cook rice according to package directions. (You should have about 6 cups.) Whisk together lemon zest and next 5 ingredients. Add olive oil in a slow, steady stream, whisking until blended and smooth. Combine hot cooked rice, green onions, raisins, and pine nuts. Pour dressing over rice mixture, and stir until blended. Let stand 30 minutes before serving, or cover, chill, and serve the next day.