For The Pudding For The Topping

1. Combine the full-fat coconut milk and bring it to a boil in a medium-sized saucepan.
2. Thoroughly rinse and drain the rice before adding it to the boiling coconut milk.
3. Boil for 5 minutes before covering and reducing heat to a simmer for 20 minutes.
4. Stir in the maple syrup, vanilla extract, cinnamon, and almond milk after removing the lid.
5. Continue cooking for 10 more minutes. The rice will have absorbed most of the milk. If you prefer a creamier texture, add an additional 1/2 cup of almond milk.
6. Stir regularly to prevent the rice from sticking and adjust the cinnamon to your liking.
7. Remove from heat and let cool for at least 5 minutes. Serve with blueberries, a dash of cinnamon, and coconut topping.
8. For extra richness, drizzle almond milk over the dish. Enjoy right away or chill in the refrigerator.