Place coconut milk can in refrigerator for 2 hours to allow the cream and water to separate.
Bring the water and rice to a boil. Reduce the heat and stir.
When rice starts to soak up liquid, add the almond milk, 1/2 cup at a time. Let the rice slowly soak it up, stirring occasionally.
Turn the coconut milk can upside down and open. Scoop out the cream from the can and place into the rice mixture. Save the coconut water for other recipes.
Keep stirring on medium heat until mixture becomes thick. Add in vanilla, cinnamon, and raisins. Cook for a total of 30 minutes.
Remove from heat. It will thicken more as it cools. If you want it thinner, add in more almond milk.
Ingredients
Directions
Place coconut milk can in refrigerator for 2 hours to allow the cream and water to separate.
Bring the water and rice to a boil. Reduce the heat and stir.
When rice starts to soak up liquid, add the almond milk, 1/2 cup at a time. Let the rice slowly soak it up, stirring occasionally.
Turn the coconut milk can upside down and open. Scoop out the cream from the can and place into the rice mixture. Save the coconut water for other recipes.
Keep stirring on medium heat until mixture becomes thick. Add in vanilla, cinnamon, and raisins. Cook for a total of 30 minutes.
Remove from heat. It will thicken more as it cools. If you want it thinner, add in more almond milk.