Rinse the rice under running water until the water runs clear.
In a medium saucepan, combine the rinsed rice, cane sugar, salt and 1 cup of the almond milk. Cook over medium low heat, stirring, until the almond milk is absorbed, about 5 minutes.
Gradually add 5 more cups of almond milk, 1 cup at a time, stirring and cooking until the texture becomes very thick, about 25-30 minutes. The mixture will start out watery, but the rice will absorb all the liquid until it is thick and creamy.
Let cool for 5 minutes, then stir in the rose water.
Serve with pistachios, pomegranate, coconut and cinnamon, if desired.