Rice Pudding
Ingredients
Directions
Prepare
Wash the rice and put it into a pie dish.
Bring the milk to the boil.
Pour the boiled milk over the rice.
Add the sugar and any kind of flavouring.
Bake
Bake the pudding until the rice is tender.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Milk
- Provides the liquid that the rice absorbs and that sets into a creamy base as it bakes.
- Rice (in the method)
- Its starch swells and softens as it absorbs the milk, giving the pudding its body.
- Sugar (in the method)
- Adds sweetness and helps the pudding brown slightly at the surface.
The step that matters
Bake the pudding until the rice is tender. The rice needs enough time in the liquid for its starch to fully soften. Pulling it too early leaves firm grains, while baking too long can dry the milk and toughen the surface.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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