Rice Pudding

RICE PUDDING

Anywhere in the world that there is rice, there is some sort of rice pudding. The use of leftover starch, such as rice or bread, as an ingredient in a sweet concoction is as old as cooking mush. It is important to note that different rices—long-grain, short-grain, medium-grain, brown, white, wild—all make different textured puddings. The different amounts of starch in the rices break down during the cooking process and, along with eggs, thicken the mixture. Long-grain rice has the least amount of starch, so recipes often call for short- and medium-grain rices such as Italian Arborio, Spanish Valencia, or Japanese glutinour rice to make a nice creamy pudding. Here we have included rice puddings made with apple juice and honey, as well as regular milk. Each has its own character and charm. Serve your rice puddings warm. As with regular rice, chilling hardens the starch in the rice kernel and you end up with a stiffer pudding after refrigeration.

Source: The Ultimate Rice Cooker Cookbook