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Rice pud with basmati?

noonesperfect
noonesperfect Posts: 1,831 Forumite
in Old style MoneySaving
Hi I've run out of short grain rice, and only have brown or basmati.

Would basmati make a passable rice pud do you think or shall I save it for another day?
:wave:
«13

Comments

  • MoaningMyrtle
    MoaningMyrtle Posts: 1,968 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    Hi there,

    no, it'll need the extra gluten in pudding rice to swell up and go creamy.
    A minute at the till, a lifetime on the bill.

    Nothing tastes as good as being slim feels.

    one life, live it!
  • ariba10
    ariba10 Posts: 5,432 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    They will stay as separate grains no matter how long you cooked it.

    I have a grandchild that would eat it, but that is not saying a lot.
    I used to be indecisive but now I am not sure.
  • balmaiden
    balmaiden Posts: 623 Forumite
    I would save it for another day myself, I can't see it working. There maybe someone who has tried it though and will tell us differently.
    Away with the fairies.... Back soon
  • peb
    peb Posts: 1,971 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    I'm not sure but I don't think so, it doesn't relax and stays firm. Risotto type rice might but I think I would wat until another day.
  • Swan_2
    Swan_2 Posts: 7,060 Forumite
    I agree with the 'leave it till another day' camp

    basmati doesn't release enough starch to get the creaminess you want in a pudding
  • squeaky
    squeaky Posts: 14,129 Forumite
    10,000 Posts Combo Breaker
    Must just be me then :)

    I often make rice pud with long grain rice, and yes, I've used basmati.

    Call me weird if you must - but I like it :)
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  • Queenie
    Queenie Posts: 8,793 Forumite
    I've used leftover basmati rice to make rice pudding ;)

    Mind you, it was already cooked; like I say, it was a way of using it up! From cold, I added some evaporated milk to moisten it, sprinkled on some sugar and cinnamon and it made a passable substitute. :D
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    PMS Pot: £57.53 Pigsback Pot: £23.00
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  • Swan_2
    Swan_2 Posts: 7,060 Forumite
    MoaningMyrtle wrote: »
    Hi there,

    no, it'll need the extra gluten in pudding rice to swell up and go creamy.
    I'm not being pedantic, but there's no gluten in rice :o

    I'm only pointing it out in case anyone with a gluten intolerance is reading this & it confuses them
  • Queenie
    Queenie Posts: 8,793 Forumite
    squeaky wrote: »
    Must just be me then :)

    I often make rice pud with long grain rice, and yes, I've used basmati.

    Call me weird if you must - but I like it :)
    You're weird! :p


    (Well, you did say we could :D )
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    PMS Pot: £57.53 Pigsback Pot: £23.00
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • Seakay
    Seakay Posts: 4,269 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    I think that the confusion may have come about because there is a type of rice called Glutinous Rice
    http://www.ricegourmet.com/About_RiceTypes.htm
    but this refers to the cooked texture - actually the degrees of stickiness are caused by starch, as far as I know.
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