Follow these instructions carefully for a foolproof Coconut Milk Rice Pudding:

1. Rinse the Rice: Place the Arborio rice in a fine-mesh sieve and rinse under cold running water until the water runs mostly clear. This removes excess surface starch, which can sometimes make the pudding a bit too gluey if not rinsed. Drain well.
2. Initial Cook: In a medium-sized, heavy-bottomed saucepan, combine the rinsed rice, the 2 cups of water (or water/milk mixture), and the salt. If using a cinnamon stick, cardamom pods, or citrus zest, add them now.
3. Bring to a Simmer: Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 10-15 minutes, or until most of the water has been absorbed by the rice. Stir occasionally to prevent sticking.
4. Introduce the Coconut Milk: Pour in the two cans of full-fat coconut milk and the sugar. Stir well to combine and dissolve the sugar. Ensure you scrape the bottom of the pan to loosen any rice that might have stuck.
5. Simmer and Stir (The Magic Happens Here!): Increase the heat slightly to bring the mixture back to a gentle simmer, then immediately reduce it to low. It’s very important to cook it gently at this stage. Cook uncovered, stirring frequently (every 3-5 minutes) for about 25-35 minutes. The frequent stirring is key to releasing the rice’s starches, which creates the creamy texture, and also prevents the bottom from scorching and the milk from boiling over.
6. Achieve Desired Consistency: The pudding is ready when the rice is tender and the mixture has thickened to a creamy, porridge-like consistency. It should coat the back of a spoon. Keep in mind that the pudding will continue to thicken considerably as it cools. If you prefer a runnier pudding, you might cook it for a slightly shorter time or add a splash more liquid (coconut milk, water, or other plant milk) towards the end.
7. Add Vanilla: Remove the saucepan from the heat. If you used a cinnamon stick, cardamom pods, or citrus zest, remove and discard them now. Stir in the pure vanilla extract. If using ground cinnamon or cardamom instead of whole spices, you can stir it in now as well.
8. Rest and Serve: Let the rice pudding rest for at least 10-15 minutes before serving. This allows the flavors to meld and the pudding to thicken further. It can be served warm, at room temperature, or chilled. See “How to Serve” for delicious ideas!