Combine the rice, maple syrup, coconut milk, raisins, cinnamon, and vanilla extract in a large pan. Bring to a boil over medium heat, stirring occasionally.
Lower heat to low and cover the pan. Continue to cook until milk is absorbed and rice is creamy. Add extra milk as needed.
Toward the end of the cooking cycle, check often in case the rice sticking and for the softness of the grains. When the grains are soft, the dish is ready.
Remove from heat. Stir in coconut flavoring and shredded coconut. Taste and add more maple syrup if desired. Serve warm or cold, sprinkled with cinnamon.
Note: Brown rice takes about twice as much time to cook as white rice. It may take more than an hour to cook. You will probably need to add more milk to prevent the rice from sticking and to keep a creamy consistency.