Add milk, rice, salt, cinnamon, nutmeg, and maple syrup to a large saucepan. Bring to a boil.
Lower heat and partially cover, cooking for 35-45 minutes. Stir occasionally until thickened. Remove from heat and stir in vanilla extract, butter, and raisins.
This homemade rice pudding can be served warm or cold. Garnish with a sprinkle of cinnamon or add your favorite toppings.Leftover rice pudding should be stored in an airtight container in the refrigerator for 3-4 days.
Notes
*You can use medium-grain or long-grain rice like Basmati or jasmine rice if needed. The cooking time might need to be adjusted.
Feel free to use any plant-based milk of your choice.
Use your favorite toppings like chocolate chips, coconut flakes, fresh fruit, or berry sauce.