Gelatinisation of starch

1. Gelatinisation of starch

3. The Starch The Liquid Heat Gelatinisation

4. White Chocolate Rice Pudding With Compote Ingredients: (serves two) • 1/4 cup medium-grain white rice • 1 cup milk • ½ cup pouring cream • 1/8 cup caster sugar • ½ teaspoon vanilla extract • 50g good-quality white chocolate, chopped • 1 egg yolk Rhubarb and strawberry compote • 200g rhubarb, trimmed, washed, chopped • 1/4 cup caster sugar • 175g strawberries, hulled, chopped Method: • Cook rice in a medium saucepan of boiling water for 5 minutes. Drain. • Combine milk, cream, sugar, vanilla and rice in the saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer, uncovered, for 30 minutes or until rice is tender. • Make rhubarb and strawberry compote: Meanwhile, combine rhubarb, sugar and 1/4 cup cold water in a small saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, uncovered, for 15 minutes or until mixture is pulpy. Remove from heat. Stir in strawberries. • Stir chocolate into rice mixture. Remove from heat and allow to cool slightly. Stir in egg yolks. Spoon rice pudding into serving bowls. Spoon over compote. Serve.

6. Factors that affect Gelatinisation

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