Creamy short-grain rice simmers low and slow in full-fat coconut milk until it turns into a thick, spoon-coating porridge, with a touch of sugar and salt to keep the sweetness balanced. Vanilla and cinnamon get stirred in right at the end, giving the pudding that warm, cozy flavor you want from a classic comfort dessert. It's endlessly flexible too — spoon it into bowls while it's still warm and glossy, or chill it down for a firmer, custard-like texture straight from the fridge. A final dusting of cinnamon or nutmeg right before serving adds a little extra fragrance and a nice finishing touch. This one's a genuinely solid pick for a lactose free dessert rotation, since the whole base comes together without relying on standard dairy staples. Simple pantry ingredients, minimal hands-on effort, and a payoff that tastes like the real deal.
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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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