This creamy rice pudding simmers short-grain white rice low and slow until it's tender and lusciously thick, with full-fat coconut milk giving it a rich, velvety texture that coats the back of a spoon. Vanilla extract and warm cinnamon round out the flavor, making every spoonful taste like a cozy dessert you'd want on repeat. There's no egg, gelatin, or meat-based thickener involved here, just pantry staples simmered together into a naturally comforting porridge. It's just as good served warm right off the stove as it is chilled, dusted with a little extra cinnamon or nutmeg before you dig in. Simple, fuss-free, and easy to make ahead, this is a solid pick for a vegetarian table and a dessert everyone can enjoy without a second thought.
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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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