Combine rice, raisins, milk, apple juice in a saucepan. Heat and simmer over a low hear for 20-30 minutes, stirring often to prevent sticking, until thick and creamy.
Meanwhile, peel pears (if required) chop into pieces and place in heavy bottomed saucepan. Add just enough water to cover and add a tiny pinch of sea salt. Cover with lid and cook over low heat until pears are soft. (Check the pan often as pears burn easily).
Chop the almonds roughly, and place them in a heavy skillet. Toast over a low heat until they begin to change colour slightly and smell good. Sprinkle over the sugar and stir well until the sugar is melted and the almonds are coated. Turn out onto a flat plate and allow to cool. (They will become crunchy as they cool, and may need to be broken up a bit).
The rice may be served warm or chilled. Place the rice in serving bowls and add the cooked pear. Sprinkle over the almonds and serve with a touch of cinnamon.