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Rice pudding

Also searched as: creamy rice pudding, stovetop rice pudding

In short: Short-grain rice releases plenty of starch into milk and binds it into a creamy pudding when it cooks slowly.

Picture it

Like a ball of wool slowly melting into a warm blanket.

The decisive moments

1
Use short-grain rice and do not rinse it
Short-grain rice has a lot of starch that escapes easily. That is exactly what makes the creamy.
Starch gelatinisation
2
Simmer gently for 30–40 minutes, stirring often
Milk proteins and settle on the bottom and catch easily on high heat.
Milk
3
Add the sugar towards the end
Sugar binds water and slows the starch from .
Sugar holds on to moisture
4
Take it off the heat a little runnier than it should be
It thickens noticeably as it cools.
Going stale (retrogradation)

Related entries

Sources · 1