Rinse the rice well and put it together with the water to simmer for 5 minutes.
Add the milk ½ tbsp cinnamon and maple syrup (or any other vegan sweetener) and simmer for another 15 minutes.
Put the corn flour in a cup together with 4 tbsp hot almond milk that we take through the pot and stir it to dissolve. Add it again to the pot and stir for 1 minute to dissolve well.
Take the bowls and sprinkle (as it is empty) lightly with cinnamon. This, so that the rice milk has cinnamon at the bottom and gives extra flavor.
With a ladle, divide the rice pudding into bowls and sprinkle lightly with cinnamon.
Serve at room temperature or cold. In the second case, fridge them for 1-2 hours and they are ready!