Old-Fashioned Coconut Brown Rice Pudding

I always like to make a big batch of brown rice and then use the leftovers.  This is a relatively quick and yummy whole grain rice pudding. 

1 can coconut milk (Could sub cow's milk - 2 c. Rice milk separates. Almond milk may work)
2 c. cooked brown rice
3/4 tsp cinnamon
1/4 to 1/2 c. sweetener (agave, honey, maple syrup) - depending on how sweet you prefer, I usually go for 1/3 to 1/2 with hone.
1/2 c. raisins (optional)
5 eggs

Mix everything together in a bowl.  Pour into a greased 9x13 pan and bake for about 35-40 minutes at 350, or until set.