Rice pudding
Rice pudding is a sweet dish made by cooking rice in milk or another liquid, usually with sugar and flavorings such as cinnamon or vanilla.
Rice: Rice is the edible seed of grasses in the genus Oryza, grown as a staple food worldwide. Its starch softens during cooking and gives the pudding its characteristic body.
Simmering: Simmering is cooking food in liquid kept just below its boiling point. Gentle heat cooks rice in milk without the vigorous motion of a rolling boil.
Rice pudding in the United Kingdom: British rice pudding is a baked or slowly cooked dessert commonly made with milk, sugar, and short-grain rice. It is a well-known regional form, often served with nutmeg or jam.
Raisins: Raisins are dried grapes used as a sweet ingredient in both savory and sweet foods. They add concentrated fruit sweetness to many rice pudding recipes.
Milk: Milk is a nutrient-rich liquid produced by mammals to nourish their young. Dairy milk gives many versions their creamy flavor and texture.
Rice congee: Rice congee is a soft, watery rice porridge cooked in a large quantity of water or stock. Its savory, loose preparation contrasts with sweet, often milk-based rice pudding.
Arroz con leche: Arroz con leche is a Spanish-language rice pudding made in Spain and across Latin America, with regional variations. This family of versions often combines rice, milk, sugar, and cinnamon.
Vanilla: Vanilla is a flavoring derived from the cured pods of orchids in the genus Vanilla. It lends a sweet aroma to milk-based puddings without changing their basic method.
Starch gelatinization: Starch gelatinization is the swelling and structural change of starch granules when heated with water. It helps thicken the cooking liquid as rice releases starch.
Oven baking: Oven baking is cooking food through the dry heat circulating inside an enclosed oven. Baking can set rice pudding more firmly and brown its surface.