Easy Vegan Caramel Rice Pudding

Add the sugar, water, and salt to a small saucepan. Heat over medium heat, until the sugar is dissolved and the water starts to boil. Keep heating, without stirring, until the sugar caramelizes and gets a nice golden brown color.
As soon as the caramel has a brown color, remove from heat and immediately divide it between three ramekins. Tilt the ramekins to spread the caramel evenly in the bottom. Set aside.

Bring a large pot of water to a boil over medium heat. Once boiling, add the rice and cook for 1 minute. Drain the rice.
Transfer the drained rice to a deep saucepan and add the almond milk, maple syrup, vanilla extract, rum, and salt. Bring to a boil, then reduce heat to a simmer and let simmer for 15-18 minutes, or until the rice is tender. Stir very regularly to prevent a skin forming on top or the milk from foaming too much.
Once the rice is tender, the pudding should still be very creamy (it should have the consistency of risotto). Remove from heat, and stir in the vegan butter (optional, it just adds extra flavor). Divide the rice pudding between the 3 ramekins, on top of the caramel.
Let cool at room temperature for 30-40 minutes before transferring to the refrigerator. Refrigerate for at least 6 hours, the caramel will liquify and coat the bottom of the rice pudding.
To serve, run a knife around the edges of a ramekin and flip it over a plate. Serve chilled!
This rice pudding will keep for up to 4 days in the refrigerator.