Baked rice pudding

Method

1. Cook the rice in a little water until it has absorbed it.

2. Add the milk and cook gently for 25 minutes, stirring now and then.

   Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

3. Add the sugar and the cornflour slaked in a little water, and stir for five minutes until it thickens.

   Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

4. Divide it between dishes and bake at 200 °C for fifteen minutes.

   Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

   Caramelisation has begun Sugar is breaking into hundreds of new aroma molecules: nutty, faintly bitter, deep in colour. no way back

   Maillard is running Amino acids have met reducing sugars. The crust, the roasted flavour and that smell all come from here. no way back

5. Switch the top grill on for the last ten minutes, until the surface mottles.

   Why The skin is Maillard: the milk’s protein and sugar reacting above 140 °C.

   Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

   Caramelisation has begun Sugar is breaking into hundreds of new aroma molecules: nutty, faintly bitter, deep in colour. no way back

   Maillard is running Amino acids have met reducing sugars. The crust, the roasted flavour and that smell all come from here. no way back