1 3/4 cup regular coconut milk
1/4 cup + 2 tablespoons non dairy vanilla milk ( I use soy)
4-5 tablespoons agave syrup
1 1/4 tablespoons corn starch
2 1/4 cups short grain brown rice, cooked
3-4 tablespoons raisins or dried apricots
1 1/2 teaspoons vanilla
cinnamon for garnish
1.In a pan, place the coconut milk, nondairy milk and agave syrup mix. Turn the heat up and whisk in the corn starch.
2. Place the precooked rice and fruit in the milk and bring to a low simmer. Once the mixture begins to simmer, allow it to do so for 3-4 minutes stirring constantly. Remove from the heat and mix in the vanilla.
3. Place in dishes, sprinkle with cinnamon, and serve warm (or chill for an hour and a half before serving).
Precooked Rice: Cook 1 cup short grain brown rice to two cups water. Bring to a simmer, stir, place the lid on the pot, and bring the heat down to low and leave it to cook. It should be done in 30-40 min. Then, proceed with the instructions above.
Source of recipe: my blog, http://thewitchykitchen.blogspot.com/2010/05/coconut-milk-brown-rice-pud...