In a large saucepan over medium heat, mix the rice, honey, cinnamon, half the milk and coconut cream.
Cook until thick, around 15-20 minutes.
Reduce to low heat, add the remaining milk and half the chia seeds.
Mix for 1 minute.
Pour the pudding into the glasses and refrigerate for 2-3 hours.
Garnish with the blueberries, sliced almonds, and chia seeds.