Heat almond milk in a medium saucepan, once hot (but not boiling), add rice, sugar, cardamom and nutmeg
Cover, and simmer over a medium-low heat, stirring often, until the rice is tender (with a little bite) and the mixture is thick and creamy, about 30 minutes
Stir in the coconut cream, and heat through for another 5 minutes
Top with toasted coconut or almonds if desired.
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/coconut-cardamom-rice-pudding/