Add sauce and rice to pan and cook on medium high heat for 15 to 20 minutes.
Stir cornstarch into ½ cup soy milk. Add to rice and cook for a minute or two longer to thicken.
Enjoy!
Notes
You can eat this with a little extra milk or cashew cream drizzled on top. Or if you want to have it for breakfast you can add a little non-dairy yogurt.
If you don't have leftover rice, you can cook ½ cup dried rice in the instant pot, then put the instant pot on the sauté setting and finish the pudding right in the pot!