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Bring the almond milk or other dairy-free milk to a boil in a medium saucepan with a lid.
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Add ¼ teaspoon of the salt and the uncooked rice.
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Bring again to a boil.
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Cover the saucepan and reduce the heat to simmer.
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Let the rice simmer for 15 minutes,
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Turn off the heat and let sit for 5-10 minutes until most of the moisture has been absorbed.
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Stir in the coconut cream, sugar, remaining salt, cinnamon, and the nutmeg.
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Stir in the optional raisins or cranberries if desired.
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Bring the pudding again to a boil, stirring constantly.
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Take the rice pudding off the heat and let sit, covered for 20 minutes. Most of the moisture will have been absorbed, but some should be left to create a thick creamy pudding. If you need to, add a little more coconut crème or almond milk to achieve the desired creaminess.
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Stir in the vanilla.
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Serve warm or cold with some more grated nutmeg over the top or with some berries.