Begin by rinsing the jasmine rice under cold water until the water runs clear. This helps remove excess starch, which can make your pudding gummy.
In a medium saucepan, combine the rinsed rice and 1 cup of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed.
Once the rice is cooked, stir in the dairy-free milk and full-fat coconut cream. Mix well until combined.
Add the granulated sugar and vanilla extract to the rice mixture. Stir over medium heat until the sugar is fully dissolved and the pudding is warmed through, about 5-7 minutes.
If you’d like to create a berry sauce, combine the frozen mixed berries, ½ cup of water, cane sugar or coconut sugar, and cinnamon in a separate saucepan. Bring to a simmer and let it cook for about 10 minutes, stirring occasionally until the berries break down.
In a small bowl, mix the cornstarch with a little bit of cold water to create a slurry. Stir this into the pudding while it is still on the heat, and continue cooking until it thickens, about 2-3 minutes.
Spoon the creamy rice pudding into serving bowls and drizzle with the berry sauce or serve plain. You can also experiment with different toppings like nuts, chocolate chips, or spices.
