Sauté and Coat: In a medium pot, add coconut oil and 1 cup of uncooked rice. Sauté until every rice grain is coated with oil.
Combine Ingredients: Pour in 1 cup of water and 1.5 cups of almond milk along with the rice. Add salt, cinnamon, ginger, cardamom, cinnamon, vanilla, and raisins. Heat on medium until it gently boils, then reduce the heat to a simmer.
Simmer and Stir: Continue to simmer gently while stirring until most of the liquid is absorbed into the rice. This step takes about 10 minutes.
Creamy Goodness: Introduce 14 ounces of canned coconut milk and dairy-free coconut sweetened condensed milk into the rice mixture. Slowly cook and stir until the rice becomes tender, and the pudding achieves a thick, creamy consistency.
Adjust as Needed: If the rice remains firm but the pudding thickens too much, add ¼ cup of extra water or your chosen non-dairy alternative. Continue to cook for a few more minutes until desired tenderness is reached.
Remove the saucepan from the burner and turn off the heat. Add lemon zest and stir until combined.
Serve the delicious cozy coconut rice pudding is a heat proof bowl, top with a little ground cinnamon or your favorite toppings.
Enjoy warm, cold or at room temperature