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Type of Rice for Rice Pudding?

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cubrinj

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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'm guessing as a kid my mom used regular Uncle Ben's rice. My brother loved it, and ate so much I was lucky to get any. I'm not overly fond of it, but when it's good, it's good! I think you'd be fine with most American store-bought rice, but then I've never eaten rice pudding in Greece. Maybe it is a lot better.
 
cubrinj said:
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?
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Hi cubrinj, to answer your question, the type of rice used does play a role in making rice pudding. In Greece we use a type of rice called γλασέ or as we know it in America white short grain rice. It is starchier, stickier, and shorter. This type of rice releases it starches without the need to stir it like an Arborio rice. The starches from short-grain rice are what creates the super creamy texture found in some rice-based recipes. Arborio rice and carnaroli rice are two other varieties of short-grain white rice that are used to make risotto and could definitely sub for the traditional γλασέ rice.
 
PemiKanavos said:
Hi cubrinj, to answer your question, the type of rice used does play a role in making rice pudding. In Greece we use a type of rice called γλασέ or as we know it in America white short grain rice. It is starchier, stickier, and shorter. This type of rice releases it starches without the need to stir it like an Arborio rice. The starches from short-grain rice are what creates the super creamy texture found in some rice-based recipes. Arborio rice and carnaroli rice are two other varieties of short-grain white rice that are used to make risotto and could definitely sub for the traditional γλασέ rice.
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Are Arborio and γλασέ rice exactly the same or should I make an extra effort to find γλασέ rice? My family just used whatever leftover white rice we had for dinner to make rice pudding ... it was usually a way to get rid of leftovers so I never made it intentionally.
 
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