What type of rice is best for rice pudding?
For rice puddings you want short grain rice. The texture of rice is determined by the mixture of amylose and amylopectin. Long-grain rice primarily has amylose, which is stiff when cool (but helps keep rice nice and fluffy when cooked). Short-grain rice has amylopectin, which stays soft when cool. That makes it best for rice pudding, should be creamy. That’s also why short-grain rice is used in risotto, which is supposed to be creamy rather than fluffy. As for a recipe, any basic recipe will do: cook up the rice with milk, add an egg and sugar, then flavor with vanilla. Here’s a basic recipe: • 2 1/2 cups of whole milk • 1/3 cup of uncooked short grain white rice • 1/8 teaspoon salt • 1 egg • 1/4 cup sugar • 1 teaspoon of pure vanilla extract 1 In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the
it is a very creamy rice when prepared correctly and has an oval shape. I use Arborio rice to make my rice pudding and my Risotto too! Enjoy! Arborio Rice Pudding Ingredients 2 quarts milk 2 tablespoons butter 1 cups sugar 1/2 teaspoon ground cinnamon, plus more for dusting 1 vanilla bean, split and seeds scraped 1 cup Arborio rice 1 1/2 cups water 1 orange, zested, 1 teaspoon plus more for garnish Pinch kosher salt Directions Take a large saucepan and add milk, butter, sugar, cinnamon, and vanilla bean and seeds. Cook the rice in boiling water until al dente. Once the water has evaporated fold in milk mixture. Reduce heat to medium and cook for 10 minutes stirring regularly until rice is tender. Add the orange zest an
