Risotto/pudding rice

I asked for pudding rice in our little local Sainsburys yesterday, and was directed to tins !

Later I shall search in Morrisons.

Oh I see - I've ordered Elizabeth David's book on Italian food which I had in the past, but lost. Only about£3 on Amazon.
I'm sure there will be risotto recipes in that.

Fennel This means that the grains keep their shape and do not turn into a gluey mess.

giulia that's confusing. On the one hand we're told that rice for risotto should be a round grain, and produces a smooth creamy result.
Now you quote for risotto long, tapered, does not dissolve easily?

The Italian definitions:

Common - small, round. Good for soups, puddings. Dissolves easily.

Semifino - medium, round. For antipasti, timballi.

Fino and superfino - longer, tapered. Best for risotto. Does not dissolve easily.

Thanks Monica

@Greta, pudding rice doesn’t usually seem to be shelved with other rice, but with Ambrosia rice, etc.
If you still can’t find it, risotto rice makes a very nice pud! I don’t think you’d be able to to tell the difference.

I was in a supermarket the other day and looked for a bag of short grain pudding rice. The number of rice bags of various descriptions was staggering. But no sign of short grain pudding rice. Eventually I noticed a ticket on the bottom shelf: "Short grain rice out of stock".

It seems this type of rice is no longer part of a staple diet. More and more 'exotic' products fill the shelves. At least this is the case with Waitrose. Perhaps other stores still stock more 'normal' food. Or, perhaps I'm just behind the times!

Entirely.

Is it safe to reheat rice pudding?

I buy pudding rice from Tesco and always make it on the days I have milk to use up
Delicious
Sometimes I add an ounce or so of desiccated coconut

I married a man who has to have a pudding after every main meal* so I often make a rice pudding. I use pudding rice usually, but we also buy boxes of rice to bring home from Norway as it’s cooked in a slightly different way and is very popular with my menfolk.

My father-in-law loves rice pudding ‘with a tarpaulin’ on top, like his mum used to make, so I occasionally make one for him and put it into a very slow oven so the skin browns, but stays soft. He’s very appreciative.

* Unbelievably my husband is still the same size as when we married thirty odd years ago (32” waist) whereas if I had a pudding every night I’d be the size of a house by now.

I've been following this thread because I have often wondered the same thing. I have separate rices, Arborio for risottos, which I make a lot, and a rice which is sold as "Milchreis" (milk rice) here in Germany. I don't get to make rice puddings much, as I don't make many things which need 2 hours in the oven and I wouldn't switch the oven on just for that.

DH being German, he just doesn't 'get' the joy of a hot pudding, so I'd be making it for just me. (I so miss my crumbles and apple pies.)

Anyway, to get back to the rice, the Arborio and 'milchreis' do look very similar. I could try making a risotto with the sweet rice. Risotto is supposed to be creamy and stodgy and more homogenised, and not consist of individual grains, so it would probably work.

Will try rice pudding in the slow cooker. Perhaps I can freeze some single portions so I can heat them up and indulge in comfort food occasionally.

Thanks Marydoll

There was a (healthy) recipe in the Daily Mail yesterday which suggested using risotto rice.

My mother's recipe, included a tin of evaporated milk, rather than ordinary milk. It made it richer.

Thank you so much Witzend. I used to make it with pudding rice but haven't made it for over twenty years. Looking forward to trying this.

annepl, the recipe I used with the arborio rice was
100g rice
50g sugar
700ml milk

It also said a bay leaf and nutmeg, but I didn’t use either.

Oven temp 150, 130 fan.
Put the rice in a buttered heatproof dish, heat the milk with the sugar, pour over the rice, stir, put in the oven for about 2 hours.

I know Marydoll.
There’s no hope for me.
#lazygran
?

My husband used to love a sweet rice pudding, baked in the oven so that you get a nice crusty skin.
But he won't have milk now in any shape or form. For health reasons.

Grandetante Risotto is made from Arborio rice, which is round and similar n shape to pudding rice. Curry is eaten with long-grained basmati rice.

At the end of the day all rice is interchangeable, but some are better than otheres in specific situations.

All this talk about rice puddings, and now I want one.
We used to have it regularly, when I lived at home with mum and dad.

DH thinks rice is only a savoury dish, having been brought up in India, so I never make it for myself, now that there only the two of us here. So we have all sorts of rice varieties, except pudding rice.

I must go and get some, soon. The tinned stuff is not the same.

Urmstongran ?

I like Tilda rice varieties, especially the mushroom, a pouch pinged n the microwave for 2 minutes! As you can tell I’m no Delia ....
?

I do have to admit, that I ran out of arborio for the paella and resorted to carnaroli!

As you may guess, we like rice dishes.

I’m also a purist on the rice front Marydoll! Thai Jasmine rice for Thai green/red curries, basmati for Indian, arborio for paella and carnaroli for risotto. People say there’s no difference until they try them with the right dish and then pronounce them delicious!

Strangely I’ve never made a rice pudding given my grandmother made one every week and I loved it whenever we visited - especially the skin!