Put the rice in a sieve and wash. Measure out half of the almond milk and bring to a simmer together with rice, water, maple syrup, lemon zest and salt. Reduce the heat a little and simmer for 20-25 minutes, until the rice is firm to the bite.
Remove 2 tablespoons of the remaining other half of the almond milk and stir in a bowl with cornstarch until smooth. Add the rest of the almond milk to the rice in the saucepan and then stir in the mixed cornstarch with a whisk. Let simmer for 1 minute while continuing to stir.
Divide the rice pudding into small bowls and refrigerate. To serve, mix coconut blossom sugar and cinnamon and sprinkle the rice pudding with it.