Types of rice

clutterydrawer

Probably a really daft question but here goes

I was just tidying my storecupboard (which made me wonder if old before my time - I'm 22 - that's another story though!) and found some pudding rice and some risotto rice.

They look awfully similar dry and I was just wondering whether it's plausible to use one in place of the other? Are they similar tasting when cooked? It's so long since I've have either, I've forgotten

BitterAndTwisted

Well, the two kinds do have similar qualities, in that the grains don't keep separate once cooked so I can't see that it would be a complete disaster if you used one kind in place of the other. Some rices are more fragrant than others but I think that might be more to do with the freshness than the actual type.

I'd be interested in hearing how you get on if you choose to cook either the "wrong way"

Pink.

Hi clutterydrawer,

They are both short grain rice so they can be interchanged if necessary, but you'll get better results if you use arborio rice for risotto and pudding rice for rice pudding.

There's an earlier thread with more opinions that may help:

Pudding rice for risotto?????

I'll add your thread to that one later to keep the suggestions together.

Pink