Add rice, almond milk, maple syrup, and salt to a saucepan. Bring the mixture to a boil. Turn down the heat to low, cover the pan, and simmer for 55-60 minutes, or until the rice is al dente and the mixture has thickened.

Stir in the coconut cream and cook, uncovered, on low for an additional 5 minutes.

Remove the pan from the heat and stir in the vanilla. Cover and allow the pudding to rest at room-temperature for 30 minutes. Serve warm topped with seasonal fruit, toasted nuts or seeds, almond butter, or granola. The mixture will stay fresh in an air-tight container in the fridge for up to 7 days. If the pudding becomes to thick, stir in a few tablespoons almond milk.