Preheat the oven to 325 degrees F. Spray an 8- by 8-inch baking dish with canola spray.
For the whipped cream: Combine the cream, peanut butter, sugar and vanilla in a chilled bowl. Whip with a hand mixer or immersion blender until peaks form. If the cream isn't whipping, place in the freezer until chilled and whip again.
In a large bowl, whisk together the milk, peanut butter, honey, vanilla, eggs and orange juice and zest. Add the rice, raisins, coconut, brown sugar, flaxseed and salt and whisk until well mixed. Pour into the prepared baking dish, then place the baking dish into a larger baking dish and pour about 1 inch of hot water around the rice pudding. Bake until the pudding sets, about 1 hour 30 minutes.
Sprinkle the cinnamon over the pudding and serve warm or chill overnight. Top with berries, whipped cream and chocolate shavings.
Recipe courtesy of Bobby Deen