1 1/4 c. water
1/2 c. uncooked brown rice
1 (8 oz.) can unsweetened pineapple, crushed & undrained
1 1/2 c. skim milk
1/4 c. raisins
1/4 c. firmly packed brown sugar
1/2 tsp. cinnamon
3 tbsp. flour
1 tsp. vanilla
1/4 c. toasted, slivered almonds

Bring water to a boil in a medium saucepan. Add rice; cover, reduce heat, simmer for 45 minutes.

Drain pineapple, reserving juice; set pineapple juice aside. Add pineapple and milk to rice; stirring well. Place over medium heat; cover and cook 15 minutes. Stir in raisins, sugar and cinnamon. Combine reserved juice and flour; mixing well. Gradually add flour mixture to rice mixture; cook over medium heat until thickened. Remove from heat; stir in vanilla. Spoon into dessert dishes and top with slivered almonds. May serve hot or cold.