2 cups vegetable milk
1/3 cup unsalted white rice
1/4 cup butter, cut into 1-inch squares
1 teaspoon grated fresh ginger root
1 cup white sugar
1 egg, beaten
1 1/2 cups self-rising flour
In a
large bowl, combine milk, rice, butter, ginger and 1 cup sugar. Generously shake milk into mixture, allowing it to settle to the bottom.
In a large kettle or saucepan, place water to cover. Place the cereal, covered, on to heat and set. Thoroughly boil until all water in the mixture has been removed; do not boil until almost cream forms (about 6 minutes).
Remove milk from stove. Place the pudding in milk mixture and stir until pudding thickens, about 15 minutes.
Pour into saucepan and cook approximately 30 seconds more; remove from heat and cool. Stir in the pumpkin mixture.
Pour into large saucepan, over medium heat. Stir together flour, 1 teaspoon at a time, and cook until thick and pudding has set (about 1 hour, turning occasionally, to prevent from browning). let cool slightly, then stir in sugar, egg and flour, milk and milk mixture. bring just to a boil, then remove from heat and stir in pudding. Stir in 1 and 1/2 teaspoons (or more) of face-candy if needed, then sprinkle pudding mixture over pudding. Serve hot.