Prepare the rice pudding by pouring the rice into a pot and bring to a boil with the water.

Add salt and the soy milk(or other plant-milk option) and allow to simmer on low heat until you have reached a creamy texture. Usually takes about 40-60 minutes. Stir occasionally.

Take the rice pudding off the heat, add coconut cream, vegan butter and vanilla and stir well, Allow to sit for about 30 minutes with the lid on.

Transfer the rice pudding to a container and place in the fridge until completely cold (for a few hours or overnight).

Whip the cream and fold in the rice pudding. Add the flaked almonds and more vanilla and sugar if needed. Combine everything well together.

Serve with cherry compote or caramel sauce.