1. If you haven’t already, rinse your rice in a fine-mesh sieve until the water runs clear.
2. Add rinsed rice to a medium saucepan.
3. Pour in 3 cups milk (I like 1 cup of full-fat coconut milk + 2 cups almond milk), maple syrup, cinnamon (if using), and salt.
4. Stir to combine, then bring to a boil over medium-high heat.
5. Reduce heat to medium-low and cook, stirring regularly for 20-30 minutes, until much of the liquid is absorbed, and the rice is mostly tender. (The rice should only have a tiny bit of bite, if any.)
6. You want the pudding to still have some liquid, so if yours is mostly absorbed, add another 1/2 cup milk at a time and stir in.
7. Optional step: For thicker rice pudding, combine 1 tsp. cornstarch with 1 Tbsp. water or milk and whisk to combine. Pour into the rice pudding and stir for 1-2 minutes, while it thickens a bit. (Again, feel free to add more milk, if you like).
8. When the rice is done cooking, stir in the vanilla.
9. Serve warm with your favorite toppings, or cover and chill in the refrigerator and serve cold.

Note: rice will continue to absorb liquid as it sits and cooks, so feel free to add more milk, as desired to get the texture you like. 

IDEAS FOR TOPPINGS:

• RAISINS. Add 1/4-1/2 cup raisins in the last few minutes of cooking.
• SAUTEÉD CINNAMON APPLES on top
• CANNOLI-STYLE. Adding a little orange zest + chocolate chips + pistachios
• VEGAN CARAMEL. Swirl in or drizzle on a little bit of your favorite vegan caramel sauce.
• FRESH BERRIES. Add a few of whatever berries look great at the market!
• BERRY COMPOTE. Cook 2 cups of fresh or frozen mixed berries with a drizzle of syrup or sugar and 1/4 tsp. cornstarch until it’s thick and bubbly.