Blend the cashews and water in a high speed blender on high for at least one minute, until well combined and frothy. Optional: strain through a cheese cloth or fine mesh strainer.
Pour the coconut milk into a medium saucepan and bring to a boil.
Next, rinse and drain the rice well. Add the clean rice to the boiling coconut milk.
Let boil for 10 minutes, cover, and let simmer for 15 minutes... STIRRING FREQUENTLY to prevent the rice from sticking to the bottom.
Remove the cover and add the cashew milk, maple syrup, vanilla extract, ground cinnamon, and salt. Stir and cook for another 5 minutes.
Remove from the heat and let cool completely before transferring to a glass storage container and moving to the refrigerator. Best enjoyed chilled.