1. Rinse the rice thoroughly until the water runs clear. Leave to soak in fresh water.
2. Heat the oil in a large heavy-based saucepan. Add the mustard seeds and the curry leaves and fry for about 40 seconds. Lower the heat and add the ginger, garlic, salt and pine nuts. Stir-fry for a further 30 seconds.
3. Drain the water from the rice and pour the rice into the pan. Continue to stir-fry for another 30 seconds, then pour in 3 cups of fresh water. Bring to the boil, then reduce the heat to moderate. Cover the pan and cook for 10-15 minutes.
4. Leave to stand off the heat, covered, for 5-7 minutes before serving.