Rinse the rice: Place the rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. This removes excess starch that can make the pudding gummy.

Start the simmer: In a medium saucepan, combine the almond milk, water, rinsed rice, salt, and cinnamon. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

Cook low and slow: Reduce heat to low and cook for 18–22 minutes, stirring often, until the rice is tender and the mixture thickens slightly. Keep the heat gentle so the milk doesn’t scorch.

Sweeten and flavor: Stir in sugar or sweetener and vanilla extract. Taste and adjust sweetness as needed. If you prefer a thicker pudding, whisk in the cornstarch slurry and simmer 1–2 more minutes until it lightly bubbles and thickens.

Cool briefly: Remove from heat and let it sit for 5 minutes. The pudding will continue to thicken as it rests.

Portion the cups: Spoon the warm pudding into 8 small cups or ramekins (about 1/4 cup each). This keeps each serving near 100 calories, depending on your ingredients.

Chill or serve: Dust lightly with cinnamon. Serve warm for a cozy dessert or chill for at least 1–2 hours for a classic, creamy set.

Top and enjoy: Add a berry or two, or a few mini chocolate chips, if you like. Keep toppings minimal to stay close to 100 calories.