1/2 c. brown rice
1 1/4 c. boiling water
1 (16 oz.) can unsweetened crushed pineapple, drained (reserve juice)
1/2 c. skim milk
1/4 c. raisins
1/4 tsp. ground cinnamon
3 tbsp. whole wheat flour
1 tsp. vanilla
1/4 c. slivered almonds, toasted

Add rice to boiling water; cover and reduce heat. Simmer 45 minutes. Add pineapple and milk; cook 15 minutes over low heat. Stir in raisins, sugar and cinnamon.

Mix flour and reserved pineapple juice in small bowl. Gradually add to rice mixture and cook over medium heat until thickened and bubbly. Remove from heat; stir in vanilla. Top with slivered almonds.