This creamy stovetop pudding gets its silky texture from full-fat coconut milk simmered slowly with short-grain rice until every grain turns tender and the whole pot thickens into a spoon-coating, custardy porridge. A touch of vanilla and cinnamon stirred in at the end gives it that classic cozy, comforting flavor, while a final dusting of cinnamon or nutmeg on top adds a little extra warmth. Whether you eat it warm right off the stove or let it chill into a cold, spoonable dessert, the slow simmer is what builds all that richness. It's an easy, five-ingredient project that comes together in one pan with minimal fuss, and it fits right into a plant-based kitchen without any hassle. Keep it in your regular dessert rotation — it's the kind of simple, satisfying bowl you'll want to make on repeat.
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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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