Rice Pudding

1 cup cooked white long grain rice
1 cup almond or soy milk
1 cup coconut milk
1/4 cup cane sugar
1/4 teaspoon ground cardamom
1/2 tsp cardamom seeds (optional)
1/3 cup sliced almonds

In a large nonstick pan, combine the cooked rice and non-dairy milk over medium heat. Heat until the mixture just begins to boil. Lower the heat to low and simmer until the mixture begins to thicken, stirring frequently. Increase the heat to medium, mix in the coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again. Once the mixture thickens again, remove from the heat and stir in the almonds.  If it needs it, add salt to taste.

Serve at room temperature or chilled.