Begin with cooking the Jasmine rice according to package directions. Typically, you boil 3 cups of cold water in a medium pot. Then, pour in the raw rice and mix. Bring rice & water to a simmer & turn to low heat while covering the pot. Cook on a low simmer for 18 minutes, then turn off the heat. Allow the rice to steam in the pot for 5 minutes before uncovering and fluffing with a fork.
Once the rice is cooked, keep it in the pot and mix in milk & sugar.
Return the pot to the stovetop and turn the heat to medium-high. Bring the milk mixture to a boil, then lower the heat and cook at a simmer. Mix every few minutes so the rice doesn’t burn at the bottom of the pot.
Simmer for about 20 minutes, until the rice & milk has thickened.
In a medium bowl, whisk together the eggs & vanilla extract.
Pour 2 cups of the hot rice mixture into the eggs and whisk fast, so the eggs don’t curdle & cook.
Pour the tempered egg-rice mixture back into the pot and mix until combined. Cook for another 2 minutes; the mixture will continue to thicken. Mix in the vegan butter.
Transfer the rice pudding mixture to a 9” x 13” glass dish, dust with cinnamon and allow to cool completely before covering with plastic wrap and placing in the fridge to set.
Once ready to serve, scoop into bowls and top with fruit, chopped nuts or coconut flakes.