Vegan Indian Spiced Rice Pudding

1 C short grain brown rice
2 C water
2 C vanilla soy milk (or milk of your choice, if you're not using vanilla you may need to adjust sweetness)
1 C coconut milk
2 Tblsp maple syrup
pinch saffron
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 C sultanas
toasted pistachios to top

Soak the rice in water for 1 hour. Drain and place in saucepan with 2C water and bring to the boil. Simmer for 15-20 mins until most of the water has been absorbed.

Add the soy & coconut milk and simmer for another 10 minutes, stirring occasionally so it doesn't stick to the bottom.

Add the maple syrup, saffron, cardamom, nutmeg & sultanas and stir to combine. Continue to simmer the rice for another 15 minutes or until the rice is tender and most of the liquid has been absorbed. If the rice is not soft enough you can add more milk and continue to cook.

Sprinkle with pistachios and serve. If you like it sweeter you can drizzle a little extra maple syrup over the top, my kids loved that.

Enjoy.