8 1/4 cups whole milk (divided)

1 cup short-grain rice (rinsed until water runs clear)

3/4 cup granulated sugar

1 Tablespoon cornstarch

1/2 cup canned coconut cream (if using full-fat canned coconut milk, make sure to use the cream that’s at the top of the can OR SUB with 1/2 cup heavy cream)

2 teaspoons of high-quality vanilla extract

Salt to taste

Optional: 1/2 teaspoon of ground cinnamon

Optional: crushed pistachios (toasted coconut flakes, raisins, walnuts, and almonds for topping)

In a large pot over medium-high heat, add 8 cups of milk, and bring it to a gentle simmer. Add the rinsed rice, stirring to combine.

Reduce the heat to medium-low, and continue to cook for 35-40 minutes or until the rice is tender, stirring every 6-8 minutes.

Add the sugar, stirring until it is completely dissolved.

In a measuring cup, add the remaining ¼ cup milk and cornstarch, whisking to combine. Pour the mixture into the rice pudding, and continue to cook until the liquid thickens.

Add the coconut cream, salt, vanilla, and cinnamon, if using. Stir until the ingredients are well combined and creamy.

Pour the mixture into a large 2-quart serving dish or individual cups. Let cool. Add the toppings of choice just before serving, and enjoy warm or cold.

Store in an airtight container in the fridge for up to 2 days.