Cook rice pudding without burning

Why does rice pudding burn?

Even before all the ingredients for one rice pudding are in the pot, it may already have happened. Just not paying attention and the milk is burned. Why is this happening? What quickly turns brown in the pot are proteins and sugar. More specifically, a combination of casein and lactose that can be formed when milk is heated. Once this connection is established, it quickly sinks to the bottom of the pot.

The ingredients are not heated via the milk (convection), but directly via the stove (conduction). This creates a Maillard reaction. The sugar caramelizes and later burns along with the proteins.

The most common causes of burning are:

• Too high stove level when heating
• residue in the saucepan


Prepare rice pudding without milk - this is how it works

You like to eat rice pudding but are lactose intolerant. How to cook rice pudding without milk. …

• Not stirred at all or too little

What can you do about it?

To prevent the rice pudding from burning, the first thing to do is not to make the mistakes mentioned above. This helps:

• Don't turn the stove up that high. It is best to use the medium heat setting on your stove.
• Make sure the saucepan is absolutely clean.
• Stir regularly. Here it is better to have too much than too little.
• Use a mixer that allows you to "scratch" the bottom of the pot over a large area (eg. B. a whisk).

Cooking rice pudding without burning it – another tip

You can charge for your rice pudding first Water bring to a boil. Water isn't strictly an ingredient you need for rice pudding, but it does speed up the cooking process for the milk. A small layer on the bottom of the pot is enough. Once the water is boiling, add the milk.

We hope that our tips will help you. When cooking rice pudding, stay cool and don't burn anything!