Ingredients:

• 1 packet Konjac rice
• 2 tablespoons sultanas
• 1 teaspoon rum extract
•  ½ cup raw cashews
• 1¼ cup water
• ¼ cup maple syrup
• ¼ teaspoon cinnamon
• Pinch freshly grated nutmeg
• Pinch salt
• 2 tablespoons cornstarch

Instructions:

1. Drain and rinse the Slendier Konjac Rice according to package instructions.
2. Place the sultanas and rum extract in a small bowl and toss the sultanas to coat them in
   the rum. Set aside.
3. To a small high-speed blender, add the cashews and water and blend until smooth and
   creamy and save ¼ cup of it.
4. To a medium saucepan on medium-high heat, add the rice, the rest of the cashew milk,
   maple syrup, cinnamon, nutmeg, and salt. Stir for 5 minutes.
5. In the meantime, make a cornstarch slurry by whisking together the saved cashew milk
   with the cornstarch.
6. When the rice starts to simmer gently, add in the cornstarch slurry and mix for a further
   5-7 minutes until it has thickened and is creamy.
7. Remove from heat and serve. You can enjoy it hot or cold.