1 1/2 c. unsweetened almond or coconut milk
2 eggs
2 Tbsp. agave or honey (or more, to taste)
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp nutmeg
1/8 tsp. salt
1 c. cooked Forbidden (black) rice
1/2 c. (40g) unsweetened, shredded coconut
1/2 c. raisins, optional
Preheat oven to 350 degrees. Place a 1 1/2 quart baking dish into a slightly larger baking dish (2 quart works great).
In a medium bowl, whisk together the eggs, milk, agave, vanilla, spices, and salt. Then, stir in the rice, coconut, and raisins. Pour custard mixture into the 1 1/2 quart baking dish. Pour hot water in the 2 quart dish so that it fills the gap between the baking dishes. Bake for 30-40 minutes, or until knife inserted into the center comes out clean. Serve warm or chilled.
This printable recipe from A Teaspoon and A Pinch.