Prepare the blueberry swirl: In a small saucepan, combine the blueberries, 1 tablespoon of maple syrup, and lemon juice. Heat over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens slightly (about 5-7 minutes). Remove from heat and set aside.

In a medium saucepan, bring the water (or milk) and salt to a rolling boil over high heat.

Slowly whisk in the Cream of Rice cereal in a thin, steady stream to prevent lumps. Continue whisking vigorously for 1 minute.

Reduce the heat to low and cook, stirring constantly with a wooden spoon or whisk, for about 5 minutes, or until the mixture has thickened to your desired consistency. The cereal should pull away from the sides of the pan easily.

Remove the cooked Cream of Rice from the heat. Stir in half of the blueberry mixture until swirled throughout the porridge.

Pour the warm Cream of Rice into a serving bowl. Top with the remaining blueberry swirl, a drizzle of extra maple syrup if desired, and garnish with toasted sliced almonds.