Rinse and drain rice; place in a saucepan. Add broth and bring to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in barley, cranberries, currants and butter. Spoon into a greased 1-1/2 qt. baking dish. Cover and bake at 325 degrees for 55 minutes or until liquid is absorbed and rice is tender. Add almonds and fluff with a fork.