In a medium saucepan, combine 1 ½ cups water, the rice, and ½ teaspoon salt and bring to a boil. Stir once, reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, 18 minutes.
Sprinkle the rice with the apricots and lemon zest. Remove from heat, cover, and let stand for 5 minutes. Fold in the almonds before serving.
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