Rinse the rice. Place 1 cup of short- or medium-grain rice in a fine-mesh sieve and rinse under cool water until it runs mostly clear. This removes excess starch and helps prevent sticking.

Prep the apples. Peel (optional), core, and dice 2 medium apples into small cubes. Smaller pieces cook faster and melt into the pudding.

Combine liquids. In a medium saucepan, add 1 can (13–14 oz) full-fat coconut milk plus 2 cups unsweetened almond, oat, or soy milk. Add 1 cup water. Stir in a pinch of salt and 1–2 teaspoons ground cinnamon.

Add rice and apples. Stir in the rinsed rice and diced apples. Bring to a gentle simmer over medium heat, stirring often so the rice doesn’t stick to the bottom.

Simmer low and slow. Reduce heat to low. Cook for 25–35 minutes, stirring every few minutes, until the mixture thickens and the rice is tender. Add a splash of milk if it gets too thick before the rice is done.

Sweeten and flavor. Stir in 1/4 to 1/3 cup maple syrup (or coconut sugar) and 1–2 teaspoons pure vanilla. Taste and adjust sweetness and cinnamon. Add a pinch of nutmeg if you like extra warmth.

Optional add-ins. Fold in 1/4 cup raisins or chopped dates during the last 10 minutes for little pops of sweetness.

Rest for creaminess. Remove from heat and let sit 5–10 minutes. The pudding thickens further as it cools. If it’s too thick, loosen with a bit more milk.

Serve. Spoon into bowls warm or chilled. Top with toasted nuts, a drizzle of maple syrup, a dusting of cinnamon, or a dollop of dairy-free yogurt for contrast.