Cinnamon Rice Pudding

5 1-cup servings

1 1/2 cups sweet brown rice, uncooked
1 1/2 cups water*
1/2 T butter, regular or vegan
1 T coconut oil
1 1/2 t salt
2 c vanilla-flavored coconut milk (I used Silk)
2 T agave nectar
1 1/2 t cinnamon
1/2 - 1 t vanilla extract

Combine rice and water in a pan, bring to boil.  Reduce heat to low and simmer, covered, until most liquid is evaporated, about 25 minutes.  Add the butter, oil, and salt.  Slowly add the coconut milk, stirring constantly.  Increase heat to medium and stir occasionally until a good bit of liquid is absorbed.  Stir in remaining ingredients, cover with lid and allow to sit for a few minutes. 

*I soaked my rice overnight in enough water to cover the rice plus about an inch and 1/4 c whey.  I then drained the rice and only cooked it in about 1 cup of water.  Keep an eye on it and add more water if necessary.

Dietary Information
Fat: 7.5 g
Carb: 54 g
Fiber: 2 g
Protien: 4.5 g
WW Points+: 8