In a medium saucepan add water, rice, sea salt, orange peel, lemon peel and vanilla bean (seeds and pod), stir and bring to a boil. Once boiled lower the heat to a low simmer, stirring until rice has absorbed most of the water (about 10 min)
Remove lemon and orange peel and slowly start to add in soy milk 1/2 cup at a time while stirring constantly to keep it from burning.
Once you've poured in the remaining soymilk (should take around 15 min) and it starts to thicken
you can add in the butter and honey.
Once everything has thicken up and come to a creamy texture you can turn off the heat and allow to rest for about 5 min.
Once slightly cooled you can transfer to either individual bowls or one casserole dish and sprinkle heavily with cinnamon and serve.