Creamy Brown Rice Pudding (sweetened with agave)

In a medium pot, bring cooked rice and almond milk to boil over medium heat. Allow to boil for about 8 minutes, while stirring, or until it reduces slightly. Reduce heat to a simmer, add the remaining ingredients (except for the butter and strawberries) and begin stirring until the almond milk condenses and turns creamy (8–10 minutes). The trick is to keep stirring so that the starches can come out of the rice (think risotto). Once thick and creamy, stir in the vegan butter, if using. Allow the pudding to rest for a few minutes, stir and serve with strawberries, or other fruit, if desired. Enjoy!