In a small pot over medium heat, warm 1/2 cup of the wine. Take the pan off the heat, add the raisins, and let sit until cooled and the raisins are plump.
In a medium pot over high heat, bring 2 cups of water, remaining wine, butter, and salt to a boil over medium heat. Stir in the rice, reduce the heat to low, cover, and cook until the rice is tender, about 20 minutes. Add the raisins and mix them into the rice. Cover and let rest for about 10 minutes. Fluff the rice with a fork, then stir in the almonds. Transfer the rice to a serving bowl, garnish with parsley, and serve.
Recipe courtesy of Sandra Lee