I make rice pudding all the time. Usually, I use leftover steamed rice from when I made rice for dinner.
I noticed in a cookbook somewhere that Greeks tend to use short grain rice like Arborio for their rice pudding when they make it from scratch.
Does it make a huge difference? What kind of rice do you like to use?
I noticed in a cookbook somewhere that Greeks tend to use short grain rice like Arborio for their rice pudding when they make it from scratch.
Does it make a huge difference? What kind of rice do you like to use?