Step 1

Add the rice, coconut milk, maple syrup, ginger, and vanilla to a small saucepan. Stir to combine.

Step 2

Cover and bring to a simmer on low-medium heat. Cook for 10-15 minutes, stirring occasionally to prevent sticking.

Step 3

Once the rice pudding is ready, about half of the coconut milk will be absorbed and it should be creamy but not claggy.

Step 4

Serve warm, topped with fruit, applesauce, or jam. Leftovers can be refrigerated in a sealed container for 2-3 days, but this is best fresh.