RICE LEMON PUDDING

Rice flour creates a smooth, stable pudding through gelatinization—when heated in liquid, the starch granules absorb moisture and swell, thickening the mixture without forming lumps like wheat flour might. Adding butter while the mixture is hot allows the fat to emulsify into the pudding, creating richness and a silky mouthfeel. Folding in beaten egg whites after cooling incorporates air for a lighter, soufflé-like texture, while the egg yolks add richness and help bind the mixture. The acid from lemon juice balances the richness and prevents the pudding from tasting flat or overly heavy.