Beechnut topping over rice pudding

For 4 Servings:
1 cup of basmati rice, (better brown rice!)
1/3rd cup of raisins
3 tbs sweetener (maple syrup)
1 tbs rose water
1/2 tsp vanilla extract
1 cup of coconut milk
1/2 cup of beechnuts, shelled and chopped
maple syrup 

Cook the rice with the raisins in 2 cups of water until soft.
Heat the coconut milk, add sweetener and flavors to taste, add the rice and cook for another 20 minutes.
Heat a the chopped beech nuts to a pan, roast with some maple syrup and serve as topping for the individual rice pudding portions.

There must be a way to cook everything together quickly in a pressure cooker. I will update the post as soon as I have an update.  ©Mighty Forks 2011

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