Add the sugar, rice flour, cinnamon, and caraway to a medium, heavy-bottomed pot and whisk to combine.

Slowly pour in the water while whisking until the mixture is smooth and lump-free.

Place the pot over medium-high heat and bring to a boil, about 5 minutes, whisking continuously so the rice flour doesn’t settle or clump.

Once boiling, reduce the heat to low and whisk continuously for 15–20 minutes, until the mixture thickens into a smooth, pudding-like consistency.

Carefully pour the hot pudding into 8-12 individual serving bowls.

Garnish with your desired toppings, about 1 teaspoon of each topping per bowl.

Let cool slightly, then refrigerate for at least 4 hours until fully set before serving.