Measure out the rice and slivered almonds.

Chop the onion. Measure out ¼ cup.

Melt the butter in the pan over medium heat. You can also use Ghee.

Add the black rice, almonds, and onions to the pan.

Toast the rice, almond, and onions in the pan over medium heat for about 5 to 10 minutes. You want them to be lightly toasted, but not dark brown.

Add the water and the bouillon cube to the pan and bring the mix to a boil. Stir until the bouillon cube has dissolved.

Once the water reaches a boil, turn the heat down and simmer the rice.

Cover the pan and cook the rice for 25 to 30 minutes. Rice will be tender and the liquid will be fully absorbed when it is ready.

Fluff with a fork and serve.