Add the raw, unrinsed rice to the heated oil, cook stirring until the grains are coated with oil, and turn a slightly yellow color. Pour in the vegetable broth, stir and salt to taste. Boil over medium flame, stirring often, until the liquid has almost all evaporated. Add the raisins and sultanas and stir to combine. Lower the heat, cover with a tight-fitting lid, and simmer for 15 minutes. Stir the rice and simmer covered for another 10 minutes, or until the rice is cooked through. Uncover, fluff with a fork, and mix in the toasted almonds. Remove from the stove.