Step 1

Bring water and rice to a boil, let simmer uncovered until tender about 20-25 mintues. Drain and fluff. Season!

Step 2

Place equal parts water and black rice in the instant pot. Add a pinch of salt. Set pressure to 18 minutes on high. Let naturally release for at least 10 minutes.

Step 3

heat oil in a 10-inch skillet over medium heat and add the shallots, stirring until golden and fragrant, about 4 -5 minutes. Add rice and thyme and saute 3-4 minutes. Add stock, garlic, bay leaf, salt and pepper and 1/2 the almonds. Bring to a simmer, stirring. Cover, turn heat to low and cook 25-30 minutes or until all the liquid has evaporated and rice is tender. Garnish with remaining almonds and parsley.