Jasmine rice simmers low and slow in creamy coconut milk until it turns thick, tender, and porridge-soft, no dairy in sight to begin with since this one is built entirely on coconut milk as its base. Maple syrup sweetens things naturally while vanilla, cardamom, and a whisper of cinnamon give it that cozy, fragrant edge. Scrape the pot as it cooks and you'll get a glossy, spoonable pudding that only gets thicker and more luscious as it cools. Serve it warm for a comforting bowl or chill it for a couple of hours and spoon it out cold, topped with toasted coconut flakes and fresh mango or berries for a little brightness and crunch. It's an easy, make-ahead treat that fits neatly into a dairy free spread, whether you're serving it for breakfast, dessert, or an afternoon snack.
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Combine the coconut milk, water, rinsed rice, and salt in a medium saucepan over medium-high heat, stirring to break up any coconut cream solids, until the mixture just comes to a boil.
Reduce the heat to low and cook, stirring every 3–4 minutes and scraping the bottom of the pan to prevent sticking, until the rice is tender and the mixture has thickened to a loose, porridge-like consistency, about 30–35 minutes. The pudding will look slightly thinner than you want — it thickens further as it cools.
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