Remove 6 tablespoons of the milk, bring the rest to the boil and add the rice pudding. Let the whole thing simmer over low heat until the rice pudding is cooked through. In the meantime, mix the custard powder with the 6 tablespoons of milk and sugar. When the rice pudding is done, remove it from the stove, stir in the mixed pudding powder and briefly bring to the boil again. If the rice pudding is too thick, just add a little more milk.
The whole is best served with cream and cherries (peaches are also delicious) or just with cinnamon.
Also tastes great the next day cold out of the fridge.
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