In a pot over medium heat, combine the cooked rice, maple syrup, raisins, vegan milk, water, and cinnamon.
Mix all the ingredients well.
As soon as the rice mix begins to bubble, reduce the heat to low.
Stir frequently and simmer for about 7 minutes, or until most of the liquid has been absorbed.
Serve your breakfast rice pudding in bowls and top with nuts (optional) for an extra crunch.