In a medium size saucepan, over medium high heat, melt your coconut oil and add your rice.
Stirring occasionally, let rice toast until you see some golden color. Add the Coconut Milk, Water, Lemon and Lime Zest and Juice, Salt, and Cinnamon. Bring to a boil.
Once your mixture boils, reduce to low heat cover and simmer for 20-30 minutes, until all liquid is absorbed or the rice is cooked through.
Remove from heat, add Sugar and Honey and stir until dissolved. Slowly pour Almond Milk into rice mixture until you reach the desired consistency. Some prefer their rice pudding thicker than others, so make it however your prefer.
I garnished my pudding with freshly diced mango and pistachios. You could go for any dried fruits, raisins, currants, cherries. Whatever you fancy ♥