How to Make It
Bring a large pot of water to a boil. Add the rice and cook until tender, 30 to 45 minutes. Drain, then return the rice to the pot.
Add the almond milk, peanut butter, and cinnamon. Slice the vanilla bean in half lengthwise and use the dull edge of the knife to scrape all the tiny black seeds into the pot. (Alternatively, if using vanilla extract, add it to the pot.) Bring to a simmer over medium heat, reduce the heat to low, and cook, stirring often, until thickened, 2 to 3 minutes. Remove and discard the cinnamon stick.
In a small bowl, mash the banana and stir in the honey. Add to the rice pudding, stirring until incorporated.
In a bowl, mix together the berries, nuts, and coconut, using the back of the spoon to gently crush the berries.
Serve the pudding warm or chilled, topped with the berry mixture.