¾ c long grain white rice
1½ c water
3T butter
⅔ c raisins
¾ c chopped pecans
1t pumpkin pie spice
2 lg. eggs
1t pure vanilla
⅓ c coconut sugar
½ c coconut-almond creamer
Rinse the rice, then simmer with the water in a 2 qt. pot. When 5 minutes remain in cooking time, add the next group of ingredients, stir, turn off heat, cover and let stand while whisking the next ingredients together in a medium glass bowl. Add these ingredients to the rice pot.
Gently combine everything, then bake, at 350° for 20 minutes, in a buttered 8" x 8" glass pan, or one of a similar size. At this point, if it seems too liquid, bake another 10 minutes. When the liquid has absorbed and it's the consistency of heavy pudding, turn heat off and let it stay in the oven, with the door cracked open, another 10 minutes. Serve warm with a sprinkle of coarse sugar, for breakfast or dessert. . .Lin
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