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In a medium saucepan, combine the rice, coconut milk, water, and seeds from the vanilla beans. Cover and bring to a boil over medium heat. Once it reaches a boil, reduce the heat to low and simmer until all the liquid is absorbed into the rice.
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Add the vanilla extract, cinnamon, and agave nectar and stir to combine. Taste and add any extra vanilla extract or cinnamon according to your taste level.
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If serving hot, serve immediately. It serving warm, let the rice pudding cool for about 10 minutes before serving. If you prefer your rice pudding cold {like I do}, transfer the rice pudding to a bowl and place in the refrigerator to chill completely, about 30 minutes to 1 hour. You can also speed up the chilling process by placing the rice pudding in the freezer.
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This rice pudding lasts up to 1 week in a sealed container in the refrigerator.