Place the rice and coconut milk and water in a deep pan and bring to a boil

When mixture reaches a rolling boil, turn the flame/heat down low

Add the cinnamon, blueberries, salt, honey and rose water (which adds a lovely flavor and scent, but is totally optional) and stir well

Cover and let simmer for 18 minutes - make sure the flame is low as otherwise the liquid will evaporate entirely too quickly and the rice might get burnt.

Remove from heat and pour into a shallow glass container

Let cool (I let mine sit in the fridge for 30 minutes) before cutting into squares

Eat plain or topped with whipped coconut cream