MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rice Pudding
 Categories: Pudding
      Yield: 1 Serving
 
    1/2 c  White medium grain rice
  1 1/2 c  Water
    1/4 ts Salt
      4 c  Milk
      2    Spoonfuls corn starch
           Vanilla powder
    1/2 c  Sugar
           Cinnamon
           Optionally: cardamom
 
  Put your rice on a colander and rinse it out with some water. Put the
  water with the salt on high heat. When it starts boiling, throw in
  the rice, give it a good stir, bring the heat down to low and put a
  lid on the pot, until all the water is absorbed. (Remember, open the
  lid every now and then, stir the rice, and let the bubbles that are
  building up fall down again.)
  
  In the meantime, take 1/4 cup of the milk and mix it with the corn
  starch and the vanilla. (Two notes here: 1) You can use vanilla soy
  milk and skip adding more vanilla, or just use regular milk and
  vanilla. Up to you. 2) I like my pudding to be pretty tough, so I
  usually double the corn starch, but I've been told it's and acquired
  taste. Again, up to you.)
  
  Boil the rest of the milk and add it to the pot along with the sugar.
  (Make sure ALL the water is absorbed!) Stir, put the lid on, and cook
  on slow heat for about 20 minutes. Add in the milk-corn starch mix
  while stirring constantly for about 5 to 8 minutes. Take it off the
  stove and serve it on about six cups or any liquid storage of your
  choosing. Wait for them to cool off a bit, stick them in the fridge
  for an hour or so, take them out, and sprinkle some cinnamon and/or
  cardamom on top.
  
  Recipe by Nestalert@bbs.bottomlessabyss.net
 
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