Put 3 cups milk in a double boiler, let come to a boil. Meanwhile, mix:

3/4 c. sugar
2 egg yolks, beaten
3 tbsp. corn starch
1 tsp. vanilla
1 c. cold cooked rice
Enough milk to thin the mixture enough to pour easily (about 1/2 c.)

Add to hot milk and let cook until thick. Beat the 2 egg whites very stiff with a pinch of salt and add to the custard mixture just before removing from the fire. Let cool. Can be eaten warm or cold.

This is an old, old recipe from my Mother. She called all puddings "custard" and they were her specialties. She always kept some kind of custard in the icebox but this is the only one that she wrote the recipe for me. The ingredients may have to be adjusted a little to suit your taste BUT I love it just like it is.