Brown rice in creamy spinach sauce

I loved the Spinach Rissoto that Roma Patil posted, and wondered if I could replicate it with brown-rice, and without the white wine. With garlic and spinach, I knew I couldn't go too wrong, and I was right. It was quite delicious.

Cooking oil as needed.
1 cup brown rice, washed
7-8 cloves Garlic sliced fine.
1 medium onion chopped fine
1 bunch fresh tender Spinach, cleaned and washed.
2-3 tbsp cream.
2 tabsp Cheese.
1 tsp chilli powder
10 almonds soaked for an hour and sliced
1 tsp chilli flakes
Salt to taste.
(Water as needed)

Method:.
Cook the brown rice in a pressure cooker for 20 minutes, wash with cold water, drain and keep aside.
Slice a few leaves of spinach into long thin slivers, deep fry till crisp drain and keep aside.
Puree the rest of the spinach with a little water. Add 1 cup water and salt to taste to the spinach purée and bring to a boil.
Saute the garlic and onions till translucent. Add the drained brown rice, and mix well.
Add a ladle full of Spinach purée water. After it is absorbed, add the next ladle. Repeat till the stock is over, and let it cook till the rice is almost done.
Add Cream and sliced almonds and cover for a few minutes.
Add cheese, stir again, and tip into a serving bowl.
Garnish with fried Spinach leaves.
Prepare mixture of Olive Oil and chilli flakes and dribble on the Rice, and serve immediately.