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Plug in your crock pot and spray the bottom and sides with cooking spray. This makes for easier cleanup once the pudding has finished cooking.
Transfer the uncooked rice to the crock pot, along with the coconut milk, water, ground cinnamon, cinnamon sticks, and sea salt.
Give everything a big stir.
Secure the lid on the slow cooker and slow cook on High heat for 3 to 4 hours or until it reaches your desired consistency. Stir the rice pudding once every hour if you are around to do so.
Once the pudding has finished cooking, add the pure maple syrup, vanilla extract and rum and stir well. Taste rice for flavor and add more pure maple syrup, cinnamon, rum, and/or coconut milk to taste. Note: If rice appears dry, continue adding coconut milk until it reaches desired creaminess.
Serve either hot or chilled.