Vanilla Rice Milk Custard

Props to Sarah at http://sarah.hudweb.net/2011/05/vanilla-rice-milk-custard-gluten-dairy.html

2 cups organic rice milk (or soy or oat milk)
3 tablespoons cornflour (or use rice, potato or tapoica flour)
2 tablespoons sugar
½ teaspoon vanilla extract or paste

Mix the cornflour with a little of the rice milk to make a paste. Mix the sugar, and paste into the rice milk. Heat the mix in a saucepan over a medium heat until it starts to boil and thickens, stirring well. Otherwise microwave on High for a minute at a time, stirring in between until hot and thickened. Stir in vanilla and set in fridge.  Note that it keeps thickening as it cools.