Chocolate Pudding

I have never made pudding from scratch, but wanted to try a safe version for Tia. It was easy and Aaron and Tia said it was really good. I didn't try it, because I really don't like chocolate pudding.

Ingredients:

• 1/4 cup potato starch
• 1/2 cup sugar
• 1/8 teaspoon salt
• 3 cups rice milk
• 6 Enjoy Life chocolate chips
• 1 teaspoon pure vanilla extract

Directions:

1. Combine the potato starch, sugar and salt in the top of a double boiler. Slowly whisk in the rice milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

2. Strain through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.

3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.

Recipe from Smitten Kitchen