Drain and rinse the rice thoroughly under running water then transfer to a large pot. Pour in the coconut milk, almond milk, 2 cups filtered water and sea salt. Bring to a boil then reduce to a simmer and cover. Continue to cook for 1 hour, stirring a few times during the last 30 minutes and more frequently towards the very end to prevent sticking.

Remove from heat and spoon into separate bowls then top with sliced banana, hemp seeds, and coconut. Top with additional almond milk, if desired.

Store in an airtight container in the refrigerator for up to 4 days to have on hand for quick and easy breakfasts.