Fill a medium pot halfway with water and bring to a boil. Drain and rinse rice. Add to boiling water with ½ tsp salt. Reduce heat to medium, cover, and boil for 25-30 minutes, until rice is tender but chewy.
Meanwhile, heat a small sauté pan over medium heat. Add pecans and toast for about 4 minutes, stirring frequently until lightly browned and fragrant. Coarsely chop.
Add olive oil, maple syrup, ginger, cinnamon and remaining 1 tsp salt to a small bowl and whisk to combine.