Sounds good... do you have a picture?We do a similar rice pudding at our café
To my understanding, which is not much, this is the point of using bomba and stirring (now I realize I've fallen into a false friend trap, because stir in Spanish is remover, corrected ) gently, to avoid too much starch to be released. With the "normal" rice variety it needs to be removed before. With risotto I understand is the opposite, you want as much starch as possible.which might be a bit closer to yours because of the starch "cream."
Sure!One day, I'll get back to Spain and we can have a fun day cooking!