In a medium saucepan set over high heat, bring 2 cups water to a boil, reduce the heat to a low simmer, and add the brown rice and some butter.

Cover and cook the rice for 20 to 30 minutes, until the water has been absorbed and the rice is fluffy; brown basmati rice will take 10 to 14 minutes. (It can be slightly undercooked as it will absorb more liquid when baking in the oven.)

Meanwhile, preheat the oven to 350F.

Add the coconut milk, raisins, coconut oil, egg replacer, vanilla, sea salt, cinnamon, pumpkin pie spice, stevia, and walnuts (if using) to the cooked rice in the saucepan. Mix well.

Transfer the rice mixture to a 1 ½-quart baking dish. Top with a sprinkle of cinnamon and pumpkin pie spice.

Bake for about an hour or until the pudding is firm.

Let the pudding cool for 30 minutes, or serve warm with Mama Z's Vanilla Ice Cream or Coconut Whipped Cream.