5 C milk
1-1/3 C rice flour
1 C + 2 T sugar
In a saucepan, heat the milk with the rice flour, sugar, and salt, whisking until dissolved. Remove from heat before it boils and set it in a pan of boiling water. On low heat, keeping the water simmering, cook for 15 minutes, stirring constantly.
Pour into a buttered serving bowl. Let cool, then chill in the refrigerator. Serve well-chilled with fruit conserves, jam, or compote.