Add the rice, almond milk, maple syrup, cinnamon stick, orange peel, vanilla bean paste, and salt to a saucepan set over medium-high heat. Mix a few times to combine.

Allow the mixture to come up to a boil, then reduce heat, and cook at a gentle simmer, stirring often so that the rice doesn’t stick. Continue to simmer until the pudding has thickened and the rice is cooked, about about 35 minutes.

In the last 5 minutes of the cooking time, mix in the dried cranberries. Taste, and add additional maple syrup as needed. Remove the orange peel and cinnamon stick before serving. Enjoy while warm, or slightly chilled.