Rice porridge liquefies when it cools

[thick porridge]

I have a stupid, and perhaps the stupidest question, but I cannot find an answer to it.
Recently, I noticed that rice porridge (or rice-millet) cooked in a slow cooker in a mixture of half-and-half water + milk liquefies when it cools. Shifting thick porridge from the multi into a saucepan (I scold myself for not pouring enough liquid), and after a few hours I see a liquid gruel there !! How is that even possible? I must say right away that the rice is round grain (different, I threw away the packaging), milk is also different - both pasteurized and "long-playing".
I don't understand. It remains only to cook on the stove, but I'm so used to the cartoon! I cook in a small Fillet, and according to the "tiled" technology: first I boil rice for 5-7 minutes in water, then I add milk - and go! But this effect was not observed ..

On the contrary, when it cools, the porridge thickens so much. I specially cook very liquid, so that later it becomes the desired consistency. And to liquefy ... for the first time I hear! I cook in a cartoon, immediately pour water and milk, a little salt, not sugar. It's just that my husband eats with sahzam, and I eat with sugar, we add each one to the plate. The porridge is always thick.

She will just be very pleased, I can even imagine how she will jump to the ceiling ...

And mine would have jumped, although she was almost twice 17
If you find it, it will be very cool! Good luck!

[svetta]

On the contrary, when it cools down, the porridge thickens so much

svetta, Svetochka, I also always thickened! That's why I don't understand anything - what has changed ??
Everything, as we milk the slurry that has been cooked today, I will try to cook it in another cartoon, immediately pouring milk with water.

Shifting thick porridge from multi into a saucepan (I scold myself at the same time that I poured too little liquid), and after a few hours I see a liquid gruel there!!

the stupidest question, but I can't find the answer to it.

Hurray, I found the answer - it was all about rice !! I cooked porridge from rice Kuban (round grain, Mistral), everything else was, as before - a Philips 3060 multicooker, the same Sarafanovo milk. The thick porridge became even thicker when it cooled down - well, as it should be !! Now the question is - what happened with that rice? Well, this I will never know, so now - only Mistral!

On this topic:

Milk rice porridge in a slow cooker Kitfort KT-2010 (brendabaker)

Milk rice porridge in the Steba pressure cooker (video recipe) (Tanyulya)

Milk rice porridge in a multicooker Polaris (missX)

Rice porridge in a multicooker Stadler Form Chef One SFC.909 (NatalyA3)

Rice porridge in a "pot" from Arkina's grandmother (Arka)