# Wet the
rice in tepid water for about 1.5 hours.
# Drain its water. Rest it over paper towel to dry it.
# After drying the
rice, pound it. Sift it for once, and then pound the thick pieces in it once more. Repeat pounding until turn it to powder totally.
# Put the
rice powder, starch and granulated
sugar into the pot, add the egg in it. Mix it by a beater.
# Add
milk in it by stirring the mixture constantly.
# Place the pot over medium heat. Stir it constantly.
# Cook it until it reaches a consistency which is thicker than
milk pudding. Finally, add vanilla in it.
# Pour the pudding into the bowls. Rest them at room temperature for a while and then place it into the refrigerator.
# Garnish it with
cherry sugar, cinnamon or coconut after refrigerating it for 2 hours, and serve.
