2 1/4 cups unsweetened almond milk
1/3 cup basmati rice
dash of salt
a little less than 1/4 cup agave
cinnamon, nutmeg, ground cloves
1 teaspoon vanilla extract
Combine milk, rice and salt in pot and bring to boil. Reduce heat and simmer until rice is tender (about 30 minutes). Stir frequently during simmer. Remove from heat and add agave, vanilla, and a generous sprinkling of spices. Return to heat on low to allow for thickening. Serve warm or chilled.
I found that the pudding was a little soupy, although quite tasty, when I ate it warm. After sitting in the refrigerator overnight, I can see that the consistency is much more pudding-like.