Open a can of full fat coconut milk (don't shake it). Scoop out the hardened coconut cream sitting on top with a teaspoon. Use a scale to weigh 100 g of the coconut cream and add it to a saucepan***
Add the risotto rice, rice milk (or other plant-based milk) and maple syrup to the saucepan and bring to a boil.
Once it starts bubbling, reduce to low heat and simmer 20 minutes. It will thicken when cooling down.
Add the vanilla extra and a pinch of salt. Optionally add cinnamon. Enjoy hot or cold.