1c short grain rice (suggested use brown rice)
2c almond milk (regular milk?)
1can coconut milk
1/4c brown sugar
1/2c raisins (optional)
In medium pan, stir rice with 2c water and bring to boil. Reduce to low, cover, simmer 30 minutes. Set aside covered for 10 minutes once finished cooking.
Stir almond milk and coconut milk into cooked rice. Then stir in brown sugar, vanilla, cinnamon, raisins, bring to simmer over medium-high heat. Reduce to low simmer, stirring often, until rice is soft and pudding is creamy, about 30 minutes. Let cool before serving.
SC OPTION: Combine all but vanilla in slow cooker, cook on high for 3.5-4 hours until rice is soft and pudding is creamy. Stir in vanilla at end and let cool fully.