Creamy coconut milk simmers slowly with short-grain rice until every grain turns tender and the whole pot thickens into a rich, spoonable porridge. A touch of vanilla and warm cinnamon round out the flavor, giving this pudding a cozy, comforting depth without any fuss. Low and slow is the trick here — frequent stirring builds that silky, coats-the-spoon texture that makes rice pudding so satisfying. Serve it warm right off the stove, or chill it for a cold, custardy treat with an extra dusting of cinnamon or nutmeg on top. It's an easy make-ahead dessert that fits neatly into an added sugar free lifestyle without skipping on comfort.
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Combine the full-fat coconut milk, dairy free milk, rice, sugar, and salt in a medium saucepan over medium heat, stirring to dissolve the sugar. 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 tender and the mixture has thickened to a loose, creamy porridge consistency, about 30–35 minutes. The pudding should coat the back of a spoon and hold a line when a finger is drawn through.
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