10 oz (250 g) raw rice (use short-grain for creamier pudding)
6 cups (1.5 litres) soy milk
zest of orange or lemon, or both, dried
1 cinnamon stick, broken up
sweetening to taste (sugar, agave nectar, etc)
Boil the rice in plenty of water for 15 min. Strain and rinse under cold running water. In another pan, heat the soy milk, citrus zest and cinnamon to a slow simmer. Allow to infuse for 5 min. Add the rice, simmer for 10 min and then add the sugar for the final 5 min of cooking time.
Remove from heat, pour into shallow baking dish or individual ramekins and allow to cool.
Decorate with powdered cinnamon, candied fruits, nuts or whatever takes your fancy.