How oat, soy, almond, and coconut milks behave in dairy-free pudding, plus the starches, agar, and gums that deliver either a soft spoonable set or a firm sliceable one.

Rice pudding is soft, creamy, and slow-simmered; tapioca is bouncy and gelatinous. Compare texture, timing, and serving styles to choose the right one.

Why pudding goes lumpy comes down to starch granules sealing themselves around dry powder in sudden heat — and how a thermometer keeps custard smooth.