In a medium pot, combine rice, 2+1/2 cups of the water, vanilla, salt and cinnamon stick and bring to a boil.

Reduce heat to a simmer and cook until water is absorbed (approx. 40 minutes).

Remove cinnamon stick and add the coconut milk, almond milk, remaining 1 cup of water, maple syrup and raisins. Simmer, uncovered, at a medium-low heat for about 45 minutes. Stir often to release the starch from the rice and thicken the pudding.

Remove from heat and place mixture into a glass dish.

Cover dish with a piece of parchment paper and press down onto pudding to prevent a skin from forming.

Refrigerate until completely cooled. Sprinkle each serving with cinnamon and serve.