Bring the water to a boil in a large saucepan. Add the rice and simmer, uncovered, for 5 minutes. Remove from the heat and allow to sit for 5 minutes. Drain the rice and return it to the pan with the soy milk, maple syrup, cinnamon, vanilla, currants or raisins, and lemon peel.
Bring to a boil, then reduce the heat and simmer gently for 30 to 40 minutes, stirring often, until the pudding is thick and creamy. Serve warm or chill for at least 2 hours or overnight.