About a year and a half ago I had to give up creamy cheesecakes, ice creams, and other dairy delights due to lactose intolerance. I am always on the lookout for soy-based replacements. This hit the spot.
I followed a previous suggestion and added some cinnamon - however, did add too much (oops!), so be careful not to do the same! The texture was excellent, and I didn't have the patience to wait for the pudding to cool before digging in.
I will try almond milk next time, since it is richer than either rice or soy. However, since I am used to soy milk, I didn't notice the soy flavor - I just think that almond milk might work even better!
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About a year and a half ago I had to give up creamy cheesecakes, ice creams, and other dairy...