Pour the almond milk, rice and cinnamon into a medium pot. Bring to a simmer over high heat, then lower to medium heat and cook uncovered until the rice is tender and the pudding is thick, about 30 minutes total. Make sure to us during the mixture every 1 to 2 minutes, so the rice does not scorch and stick to the bottom of the pan.
Once the rice is tender, remove from the heat, and allow to cool briefly. Add the maple syrup and almond extract, stirring to combine well.
Top with slivered almonds and serve warm.