2 cups cooked white or brown rice, still warm
1 13.5-oz. can coconut milk
1 to 2 Tablespoons agave nectar (to taste)
Cinnamon and nutmeg (to taste)
Fold the coconut milk and agave nectar into the rice, stirring until the rice is well coated and the coconut milk is of uniform thickness. Sprinkle with cinnamon and nutmeg to taste. Serve either warm or cold. Refrigerate leftovers.
Yields 8 small or 4 large servings