Add rice to a bowl or pot and cover with water. Soak 5 minutes, then drain.

Transfer the soaked rice to the Instant Pot along with one of the cans of coconut milk, water, pure maple syrup, ground cinnamon, cinnamon stick and sea salt. Stir well until ingredients are combined.

Secure the lid on the pressure cooker and press Manual or Pressure Cook. Adjust the time to 10 minutes and pressure cook on high, leaving the valve sealed. Once the Instant Pot has finished running its course, allow it to naturally release for 10 minutes. Manually release the remaining pressure by opening the steam valve.

Open the lid and stir. Pour in the second can of coconut milk and pure vanilla extract.

Stir well and taste for flavor. Add more pure maple syrup (or sugar) to taste.

Either serve rice pudding hot immediately or transfer to an airtight container and chill in the refrigerator. Note: rice pudding is traditionally served cold. Serve cold with a drizzle of coconut milk and a sprinkle of ground cinnamon.