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Flour, Cornstarch, Potato Starch, and Arrowroot. Last week, we talked about how starches are used to thicken sauces, puddings, pie fillings, and soups like the one above. This week, we'll check out the different kinds of starches that get used in cooking and why you might choose to use one over the other...
Notes: Pudding will thicken once cooled, so itâs not necessary to cook all the liquid out. And, over time in the refrigerator, the rice pudding will also thicken and if it becomes too thick, add a splash of water and stir in until itâs creamy again.Yields: 6 hearty portions of pudding. Will keep in the fridge for many days. My grandma used to freeze hers and re-thaw it.dd everything else, stir, and simmer. Garnish with extra raisins, if desired, and serve warm or chilled. Whatever floats your rice boat. The sweetened condensed milk, with vanilla extract, cinnamon, and raisins brought back wonderful childhood memories of the pudding my grandma used to make for me.