In a medium saucepan, combine plant-based milk, maple syrup, vanilla extract, cinnamon, and a pinch of salt. Heat over medium heat while whisking gently until warmed through, avoiding boiling.

Stir in the cooked rice until evenly coated, reduce heat to low, and keep stirring frequently for about 2-3 minutes until the rice absorbs flavors.

Let the pudding simmer for 10-12 minutes, stirring regularly, until thickened and creamy. Add more milk if it's too thick.

Mix in any additional flavors like lemon zest or raisins, and taste for sweetness, adjusting with more maple syrup if needed.

Remove from heat and serve warm or chilled. Garnish with cinnamon, chopped nuts, or fresh fruit.