This blend of coconut milk and warm spices (cinnamon, cardamom, nutmeg) with cooked brown rice, that is simmered with apples, raisins, and almond milk is the perfect way to start the day. Chai Rice Pudding (serves 6 to 8) 1/4 cup plus 3 tablespoons pure maple syrup, plus more to taste 2 tablespoons water 2 apples, peeled, cored, and cubed 1 cup canned coconut milk (shake, then pour) 2 teaspoons natural vanilla extract 1/2 teaspoon minced ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg Pinch of ground cloves Pinch of natural salt 3 cups cooked short-grain brown rice (soft but not mushy) 1/4 cup raisins 1 cup unsweetened almond milk (strained if homemade) Chopped raw pistachios, for serving 1. In a saucepan over high heat, bring 1/4 cup maple syrup and water to a boil. As soon as the mixture bubbles, reduce heat to medium-low and stir in apples. Cook about 15 minutes, stirring occasionally, until they caramelize and soften slightly. 2. While the apples are cooking, put coconut milk, remaining 3 tablespoons maple syrup, vanilla, ginger, spices, and salt into your blender and blast on medium-high about 10 seconds, until combined. Add 1 1/2 cups rice and process on medium-low for a few seconds, until creamy. (The pudding will be goopy if you overblend.) Add blended mixture and raisins to cooked apples and stir to combine. Stir in 1/2 cup almond milk and remaining 1 1/2 cups cooked rice. Reduce heat to low and simmer about 5 minutes, until the mixture thickens slightly. Stir in remaining 1/2 cup almond milk and simmer 5 minutes more. 3. Serve warm, at room temperature, or even chilled; add 2 tablespoons to 1/4 cup milk if you serve it chilled, to soften it up. Sprinkle with pistachios.