In a medium saucepan, combine 2 cups of plant-based milk, 1/4 cup of maple syrup, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, and a pinch of salt. Warm over medium heat for 3–5 minutes.

Reduce heat to low and stir in 2 cups of cooked rice. Mix well and cook for another 5 minutes while stirring frequently.

Let the rice pudding simmer on low heat for 10–12 minutes, stirring often, until thick and creamy. Add more milk if it gets too thick.

Stir in any optional add-ins like lemon zest or raisins; taste and adjust sweetness if desired.

Serve warm or chill for later, garnishing with cinnamon, nuts, or fruit as preferred.