Start by cooking 1 cup of rice (120g) in 2 cups of hot water for about 10 minutes. Let it cool down.
Place the sugar in a pan over low heat and let it melt, without stirring, until it has a liquid caramel.
Mix 2 cups of cooked rice (345g) with the remaining ingredients in a bowl: eggs, port wine, condensed milk and vegetable drink. Grind everything very well with a magic wand or in a blender.
Pour the caramel into a mold with a lid, covering the bottom and sides. Then transfer the pudding to the caramel mold.
Place the mold in a large pan with hot water until halfway through the mold and cook in a bain-marie for about 45 minutes.
Let the pudding cool overnight or at least 4 hours.