Preheat the oven to 350° and heat two cups of water
Cook the rice according to the directions on the package.
Toast the nuts in a dry pan over medium heat until they begin to brown. Remove from heat.
Puree the banana and dates in a food processor and transfer to a large bowl. Add the rice, pecans, nog, vanilla, and spices to the banana and dates and stir until well combined. Spoon into two 4 inch ramekins or a 9 inch pie plate and sprinkle with the cinnamon sugar and vegan butter.
Put the ramekins in a roasting pan that’s covered with about an inch of hot water and bake for approximately 20 minutes or until the top has a nice caramelized crust. Let cool for five minutes.
Cover and store in the refrigerator for up to three days.