Put just enough oil in a small saucepan to prevent sticking, then fry the rice with the cardamom and corriander for a couple minutes, until it smells nutty. Add the water, maple syrup, and vanilla, cover, bring to a biol, and then set to simmering. While it simmers, pan-toast the almonds. They are done when they have little golden-brown spots here and there. When the water has boiled off-about 20 minutes later-remove the pot from the heat, throw in the raisins and nuts, cover, and let stand for a few minutes. This is really nice on cold winter mornings. . .