Begin by rinsing the brown rice under cold water until the water runs clear. This helps remove excess starch and prevents the pudding from becoming overly gummy.
In a medium saucepan, combine the rinsed brown rice with 2 cups of coconut milk and the sea salt. Bring the mixture to a gentle boil over medium heat, then reduce to low, cover, and let it simmer for about 40-45 minutes, or until the rice is tender and has absorbed most of the liquid.
Once the rice is cooked, stir in the remaining 1 cup of coconut milk, coconut palm sugar, cinnamon (if using), dark chocolate chips, and vanilla extract. Mix well until the chocolate chips are melted and the pudding is creamy.
If the pudding is too thick for your liking, feel free to add a splash more coconut milk until you reach your desired consistency. Cook for an additional 5 minutes, stirring frequently.
Remove the Chocolate Rice Pudding from heat and let it cool for a few minutes. Serve warm or chilled in individual bowls and enjoy this decadent dessert.
