Short-grain rice simmers low and slow in a rich blend of full-fat coconut milk and plant-based milk until every grain turns tender and the whole pot thickens into a creamy, spoon-coating porridge. A touch of maple syrup and vanilla brings natural sweetness while ground cinnamon adds warmth in every bite. It's finished with a pinch of salt to balance the flavors, then served warm or chilled and dusted with more cinnamon or nutmeg. Fresh berries or sliced fruit on top add a bright, juicy contrast to the creamy base. This comforting, spoon-worthy pudding is an easy dessert or breakfast to keep on repeat for a dairy free kitchen.
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Combine the rice, coconut milk, plant-based milk, and water in a medium saucepan over medium heat. Stir to combine and bring to a gentle simmer, stirring occasionally.
Once simmering, reduce the heat to low and cook uncovered, stirring frequently with a wooden spoon or spatula, for 30–35 minutes, until the rice is completely tender and the mixture has thickened to a creamy, porridge-like consistency that coats the back of the spoon.
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