Rice Starch, highly magnified
Chocolate Cornstarch Pudding
- In a saucepan, stir together:
- ½ C. sugar
- 3 Tablespoons cocoa powder
- ¼ C. corn starch
- ⅛ tsp. salt
- Stir in 2¾ C. milk and place over medium heat
- Bring to a boil and cook, sitrring constantly, until mixture thickens to coat back of metal spoon.
- Remove from heat and stir in 1 tsp. vanilla.
- Let cool briefly before eating
Tapioca Pudding
- 3 cups whole milk
- ½ cup quick-cooking tapioca
- ½ cup white sugar
- ¼ teaspoon salt
- 2 eggs, beaten
- ½ teaspoon vanilla extract
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
- Ingredients
Rice Pudding
- 2½ c. whole milk
- ½ c. white rice (if you have it, sushi rice or arborio rice (the kind used in risotto) are best)
- 3 tablespoons granulated sugar
- Pinch salt
- 1 teaspoon vanilla or almond extract
- Toppings such as chopped nuts, dried or fresh fruit, cinnamon, or nutmeg (optional)
- Place milk, rice, sugar, and salt in a medium saucepan.
- Bring to a boil over medium-high heat, stirring occasionally until sugar has dissolved.
- Lower heat to a bare simmer and cook uncovered, stirring occasionally, until rice is tender and mixture thickens, about 20 minutes.
- Remove from heat and stir in vanilla or almond extract. Taste, adding additional sugar or toppings as desired.
