1 cup brown rice, cooked (long or short grain is fine for this dish)
½ can full-fat coconut milk
1 teaspoon Ceylon cinnamon
¼ teaspoon organic nutmeg
1 pinch organic ground cloves
¼ cup raisins
1 teaspoon vanilla extract
¼ cup maple syrup or to taste
optional toppings: shredded coconut, chopped walnuts, sliced almonds, cinnamon
In a saucepan, over medium-low heat, combine cooked rice, coconut milk, raisins, maple syrup, and spices. Heat through while constantly stirring. If you like a creamier pudding, add more coconut milk. Serve immediately and top with optional toppings.
Recipe provided by Karma Chow.
