Step 1

Mix together rice milk (or soy, or coconut, or cashew or almond--see post notes) and pudding mix in a saucepan over medium heat. Bring to a boil, and boil for one minute, constantly stirring.

Step 2

Pudding may be eaten immediately--be careful, it's hot! Or it can be eaten after being refrigerated. Pudding will set further as it cools.

Step 3

If you find it's set too much--especially if you refrigerate it (which rarely happens for us, we usually eat it in one sitting), you can add in 1 Tablespoon of milk alternative at a time to thin it back out to the consistency you prefer.