In a medium saucepan, whisk together the plant-based milk, plant-based cream, maple syrup, vanilla extract, cinnamon, and a pinch of salt. Warm the mixture gently over medium heat for about 3–5 minutes.

Stir in the cooked rice and reduce heat to low, cooking for about 5 minutes while stirring frequently.

Let the pudding simmer for 10–12 minutes, stirring occasionally until it thickens. Add more plant-based milk if needed.

Remove from heat, stir in lemon zest and raisins, adjusting sweetness with more maple syrup if desired.

Serve warm or chill in the fridge. Garnish with cinnamon, chopped nuts, or fresh fruit before serving.