2cupscooked ricebrown rice, Jasmine, and Basmati are my favorites here
2cupsunsweetened oat milk
1/4cupreal maple syrup
1/4cupcoconut sugaror brown sugar
1/4cupunsweetened shredded coconut
1 1/2tspcinnamon
1/8tspfreshly grated nutmeg
1/2cupgolden raisins
2tspgood quality vanilla extract
2tspchia seeds*optional
Instructions
In a saucepan, over medium-low heat, combine cooked rice, oat milk, raisins, maple syrup, coconut sugar, shredded coconut, vanilla and spices.
Heat through while constantly stirring, until pudding begins to thicken, about 5-10 minutes.
Remove from heat and stir in chia seeds, if using.
Serve immediately and top with your favorite toppings.
Notes
I love enjoying rice pudding hot off the stove, but it's also yummy served chilled. It's perfect for breakfast the next day. It will thicken as it chills, so you may need to stir in more oat milk.
Sprinkle with flaked sea salt! This is optional, but a few sea salt flakes will enhance every flavor.