1. Add the rice, cashew milk, cinnamon, and nutmeg to a small pot.
2. Bring to a boil, then reduce to medium heat and cook for about 5 minutes, stirring until the mixture thickens.
3. Add the raisins and stir one more time.
4. Serve in small ramekins and garnish with additional raisins and a sprinkle of cinnamon.
*Note: It’s important to use cashew milk, as it thickens when heated, creating the creamy texture desired in the pudding. If you prefer to use another type of homemade nut milk, mix it with 1 tbsp of cornstarch before adding it to the pot. The cornstarch will help achieve the same creamy consistency.
