1. In rice cooker steam 2 cups rinsed brown Basmati rice 2 cups rinsed white Jasmine rice With 2 tablespoons of Vanilla extract and water. 2. Meanwhile, in dry cast iron skillet toast 1 cup of slivered almonds just until fragrant and set aside. 3. Then chop 1 yellow onion and 6 stalks of celery and sauté in butter until translucent. Deglaze with chicken stock or else a tablespoon of chicken bullion reconstituted in enough water to simmer. Turn off heat. 4. Turn on oven to pre-heat to 350. Open Rosetta Stone on your laptop and sit down with a mug of Kahlua and coffee (or Autumn warmth of choice) and practice your Hebrew for about 10 more minutes while the rice finishes steaming. 5. Pull rice from cooker fluff and toss with toasted almonds. Spread mixture into a 9x13 baking dish or something of equivalent volume. 6. Pour onion mixture evenly over rice, and bake for about 15 minutes. 7. *Of course you can make this all ahead of time excluding the baking time and then toss into the oven at the last, with dinner rolls. It keeps beautifully, covered in the fridge for at least 3 days. **Just remember to take it out of the fridge and let it come to near room temp before you put it in the oven. You do not want to cool down your oven too much esp. if you are baking.**. ---------------------------------------------------------------------------
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