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Combine the rice, rice milk, water, and salt in a medium pan.
Bring to a boil and reduce heat to a simmer. Cook, stirring every 5 to 10 minutes, for about 45 minutes.
Add the blueberries, chai seeds, brown sugar, and nutmeg and stir.
Simmer for another 15 to 20 minutes, until rice is very tender and the mixture is oatmeal-like.
Add a small amount of water if the mixture becomes too thick as it cooks.
Add a large squeeze of lemon juice and stir, serve warm.
Top with more blueberries and a dollop of yogurt if desired.