Ingredients

1 cup long grain white rice

1/4 tsp salt

1 3/4 cups almond milk-coconut milk blend such as from Almond Breeze (I prefer the unsweetened vanilla)

6 tbsp sugar

3/4 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/2 cup raisins (optional)

1/4 cup shaved coconut (optional)

Preparation

  1. Add rice and 2 cups of water to a small saucepan and bring to a boil.
  2. Drop heat to low and simmer for around 20 minutes or until the water is gone.
  3. Remove from heat and cover.
  4. In another saucepan, combine almond-coconut milk, sugar, and spices.
  5. Whisk together over medium low heat until the sugar is fully dissolved and the spices are blended into the milk. This only takes around 5 minutes.
  6. Add the cooked rice to the pan and stir. Continue to cook on medium low for about 10 minutes longer, stirring frequently, until the mixture is thickened and creamy.
  7. Add the raisins and coconut.
  8. Cook another 2-5 minutes over medium low heat then remove and serve. I also like to chill it and eat it cold. That’s personal preference, though.