Mix soy milk with canola oil in medium sauce pan. Mix together sugar and sweet rice flour in small bowl, and add to the sauce pan. Whisk together.
Turn burner on to medium heat, and bring to low boil, stirring about every 5 minutes, for about 20-25 minutes. (You may need to whisk every few minutes to prevent lumping.)
Once the mixture becomes thick and gelatinous like pudding, remove from heat. Let cool 3-5 minutes, and then add vanilla.
Pour into individual serving bowls or leave in large bowl to cool in the refrigerator.
Copyright © 2004 Michelle J. Osterhoudt. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.