Oven at 325 degrees
4 1/2 cups soy milk
3/4 cup sugar
2/3 cup arborio rice
2 eggs
2 tsp vanilla extract
Prepare eight 6 oz ramekins by lightly spraying with cooking spray.
In a large saucepan, bring soy milk to a simmer – stir frequently to prevent scorching. Add the sugar and rice and continue to simmer over low heat for 35 – 45 minutes, until the rice is soft (stir occasionally to prevent sticking or burning). Remove from heat and allow to cool.
In a bowl, whisk the eggs and vanilla until blended. Add to the rice mixture and stir. Spoon into the prepared ramekins.
Bake for 25 – 30 minutes, until the filling is just set. Allow to cool on a rack for 10 minutes. You can either serve in the ramekins (allow to cool a bit more) or run a knife around the rice pudding and invert onto a plate.