For those who are dairy intolerant or vegan, really nice rice puddings are still an option: use coconut cream and water instead of milk. Here is a modified version of the Creamy Rice Pudding published earlier, using coconut cream.
Prep: 10 mins
Cook: 30 mins
2 tins coconut cream (800ml)
2/3 cup arborio rice
Spices to taste: nutmeg and cardamom are nice
Up to ¼ cup caster sugar, plus ¼ cup extra for topping