In a saucepan over medium heat combine 3/4 cup white sugar, 3 Tbsp corn starch and1/4 tsp salt.
While stirring slowly, add 2 cups vanilla rice milk or milk.
Stir constantly until mixture is bubbly.
Cook for 2 additional minutes then remove from heat.
Stir a small amount of mixture with 3 well-beaten egg yolks. Immediately add egg mixture to hot filling mixture.
Return pan to heat and cook for 2 more minutes.
Remove from heat and add 2 Tbsp dairy free margarine (Nucoa) or butter and 2 tsp vanilla extract. Stir until smooth.