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Sophia's Mexican grandmother, aka "Tita", makes this rice pudding all of the time. Of course we used brown rice, because even though it takes much longer to cook, it has a wonderful flavor and texture.

1 cup brown rice
1 liter +1 ½ cups soy milk, divided
1 can sweetened condensed milk
1 cinnamon stick
Piece of fresh lemon peel
1 egg yolk
Garnish: powdered cinnamon

Soak the rice for ½ hour to an hour and drain.
Put the rice in a pot with 1 liter of soy milk, along with the cinnamon stick and lemon peel.
Turn the heat on and bring the milk to a boil, then turn the heat down to very low, and allow the rice to cook very slowly for about 1 hour, stirring often, so that it does not stick to the bottom of the pot.
When you see the soy milk getting low, add another cup or so to cover the rice and keep cooking it on low heat.
Once the rice is fully cooked through, pour about 2/3 of the can of sweetened condensed milk into the pot and stir well. Remove the cinnamon stick, lemon peel, and turn off the heat.
Mix the last of the milk with the egg yolk well, and then stir it into the pot. This makes the rice pudding set even firmer.
Pour it all into a serving dish and sprinkle with cinnamon powder.

Makes about 6-10 portions (depending on who is around!!)