So here we go!
In a medium saucepan, combine 1.5 cups of almond milk (vanilla flavour is best), 3 cups of cooked basmati rice, 1/2 cup of sugar or 1/4 cup of agave nectar and bring to a boil.
Reduce to a simmer uncovered until rice is creamy. You will need stir frequently so it does not burn. This will take about 15-20 minutes.
Stir in 1/4 teaspoon of cinnamon, 1/4 teaspoon cardamom, 1/4 teaspoon freshly grated nutmeg and a sprinkle of shredded coconut. Continue to stir until the pudding has thickened.
Turn off the heat and stir in the following 1 teaspoon pure vanilla extract and 1 teaspoon pure coconut extract.
Now is a great time to spoon the pudding into your serving bowls and sprinkle with crushed pistachios (unsalted of course).
If you prefer to eat your rice pudding cold then cover and refrigerate for an hour.