The trick to making this creamy rice pudding is to add the sugar at the end as adding it at the beginning inhibits the absorption of the milk.
Makes two 1 cup servings.
Add the rice and soy milk to a small saucepan. Split the vanilla bean lengthways and scrape the seeds out. Add the pod and seeds to the saucepan. Bring to a boil over a medium heat, then turn down to a simmer.
Cook for 15 minutes, or until the rice is tender and the milk is mostly absorbed. Add the sugar and serve.