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Add the rice, coconut milk, maple syrup, ginger, and vanilla to a small saucepan. Stir to combine.
Cover and bring to a simmer on low-medium heat. Cook for 10-15 minutes, stirring occasionally to prevent sticking.
Once the rice pudding is ready, about half of the coconut milk will be absorbed and it should be creamy but not claggy.
Serve warm, topped with fruit, applesauce, or jam. Leftovers can be refrigerated in a sealed container for 2-3 days, but this is best fresh.