This creamy rice pudding gets its luscious texture entirely from full-fat coconut milk, simmered slowly with short-grain rice until every grain turns soft and the whole pot goes thick and spoonable. A touch of vanilla, warm cinnamon, and a whisper of cardamom give it that cozy, fragrant edge without any fuss. Toasted shredded coconut on top adds a little crunch and a deeper coconut flavor if you want to dress it up. Serve it warm straight off the stove for something soothing, or chill it for a couple hours when you want a cold, custardy dessert. Either way, this one's a genuinely satisfying, naturally plant-based treat that fits easily into a vegan spread.
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Combine the coconut milk, water, rinsed rice, sugar, and salt in a medium saucepan over medium heat. Stir to dissolve the sugar, then bring to a gentle simmer, stirring frequently.
Reduce the heat to medium-low and cook, stirring every 2–3 minutes and scraping the bottom of the pan, until the rice is fully tender and the mixture has thickened to a loose, creamy porridge consistency, about 30–35 minutes. The pudding will look slightly thinner than you expect — it thickens further as it cools.
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