Add the rice, coconut milk, vanilla, orange zest, and salt into a small saucepan. Bring to a simmer over medium heat. Reduce to low and cook uncovered, stirring frequently, for 15 minutes. The rice should have absorbed most of the coconut milk and have a creamy consistency.
400 grams cooked short grain brown rice, 400 ml canned full-fat coconut milk, 1 teaspoon vanilla paste*, Zest of an orange, Pinch sea salt
Remove the pot from the heat and stir in the maple syrup or honey. Serve the rice pudding warm, topped with orange slices. Add a little extra coconut cream and cinnamon if desired.
2-3 tablespoons maple syrup or honey, 1 orange
Notes
* Vanilla powder (1/4 teaspoon) is an excellent substitute, as is 1 teaspoon of pure vanilla extract.