Instructions

• In a medium saucepan combine 1/2 cup arborio rice, 2 1/2 cups milk (or non-dairy alternative), 1/3 cup sugar or 1/4 cup honey (choose one), 1/8 teaspoon salt, and 1/4 teaspoon ground cinnamon.
• Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring once or twice to dissolve the sugar or honey and to prevent sticking.
• As soon as it reaches a boil, reduce the heat to low so the mixture simmers gently. Cover the pan and cook for about 25 minutes, stirring every 5–7 minutes, until the rice is tender and most of the liquid is absorbed.
• Remove the pan from the heat and stir in 2 teaspoons coconut oil until melted and fully incorporated.
• Spoon the pudding into individual serving bowls. For warm pudding, let sit a few minutes and serve; for chilled pudding, cover with plastic wrap and refrigerate until cold.
• Serve each bowl with a generous dollop of fruit yogurt, or let everyone stir in their choice of yogurt.