'I just found out what the skin on rice pudding is…'

Sweet, creamy, carby magic!

rice-pudding-skin-article

There’s no better winter warmer than rice pudding. It’s sweet, creamy and carby: the ultimate trifecta for a winter dessert. 

A traditional baked rice pudding is one of the most simple desserts to make, consisting of rice, milk, cream, sugar, eggs and whatever spices you love (we think cinnamon and nutmeg are top tier, though). 

Signature of a classic rice pudding is the ever-so-dividing skin that forms on top. It’s always satisfying to puncture through it to get to the gorgeous gloop below. 

For some, the skin is a textural nightmare but for others, it’s the best part of this baked rice pudding. However you may feel, have you ever wondered why skin forms on rice pudding when you bake it? We asked food scientist Michael Southan to give us the low down…

Why does rice pudding form a skin when baking? 

Short answer: water evaporation. 

Long answer: Michael details that “the skin on your rice pudding forms when you have the evaporation of the water from the liquid. This leaves behind the milk solids combined with the sugar which thickens and caramelises as it bakes and forms a golden skin.”

I’m no science genius but I am a dessert connoisseur and just know that any dessert that features sugar and caramelisation is always a winner (no wonder rice pudding is so good). 

Michael also goes on to explain why the skin is always a thin layer. “The reason the skin is always thin is it holds in the moisture, which prevents a thick crust from forming,” he says. 

We know what we’re baking tonight. 

Side note: a little inspiration.

The only rice pudding recipe you need

For those who love an old-school baked rice pudding with that signature thin skin on top (speckled with ground nutmeg, of course), this is the only rice pudding recipe you need in your winter puds repertoire. As taste member Bernadette says: “It is simple and so nice. Just like my Nan used to make.”

… and Nan always knows best.

Originally published as 'I just found out what the skin on rice pudding is…'