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

Combine the base. In a medium saucepan, add the rinsed rice, 1 can (13.5–14 oz) full-fat coconut milk, 2 cups water (or almond milk), a pinch of sea salt, and 1 teaspoon ground cinnamon. Stir to distribute the rice.

Bring to a gentle simmer. Set over medium heat and stir often as it warms. Once small bubbles appear, reduce to low. Keep the heat gentle to avoid scorching the coconut milk.

Cook low and slow. Simmer uncovered for 25–35 minutes, stirring every few minutes, especially near the end. The rice should become tender and the mixture thick and creamy. If it gets too thick before the rice is soft, add warm water in 1/4-cup splashes.

Add sweetness and flavor. Stir in 1/3–1/2 cup maple syrup (to taste), 1–2 teaspoons vanilla extract, and 1/2 cup raisins. Cook 3–5 more minutes so the raisins plump and the flavors meld.

Adjust the texture. Turn off the heat. The pudding will thicken as it cools. If you prefer it looser, stir in a bit more warm water or coconut milk until it’s just how you like it.

Finish and serve. Taste and add a little more maple syrup or cinnamon if needed. For a bright note, fold in 1 teaspoon citrus zest. Serve warm with a sprinkle of cinnamon or a few toasted coconut flakes.