Horchata Rice Pudding

I found this recipe in Veg News magazine and then slightly tweaked it to make it my own. It's great warm or chilled. Promise to share!

serves 6

3 cups rice milk
2 cups coconut milk
1 cup Arborio rice
1/2 cup brown rice syrup
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated cardamom
6 tablespoons raisins, toasted unsweetened coconut chips, for garnish (optional)

1. In a large saucepan over high heat, combine rice milk, coconut milk, rice, and syrup, and bring to a boil. Reduce heat to low and simmer, stirring occasionally for 30 to 40 minutes, or until rice is soft and mixture has a thick, pudding-like consistency.

2. Stir in vanilla, cinnamon, and cardamom. Remove from heat. Serve warm or cold, topped with raisins or coconut chips. (I prefer it without toppings.)