Can you use short grain rice for rice pudding?

Chef's answer
I don't recommend any other type of short-grain or quick-cooking rice for rice pudding, as it tends to result in a mushy pudding with this long-simmering recipe. Milk - Whole, full-fat 3.5% b.f. milk is best for rice pudding. You can use 2%, if that's all you have, though the resulting pudding won't be quite as creamy.
Frequently asked Questions 🎓
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Use long grain converted white rice for a classic, old-fashioned rice pudding. Arborio rice also makes lovely rice pudding, though it tends to absorb a bit more liquid, so expect that you will need to add a bit more hot milk or water towards the end of simmering.
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Risotto rice is also called Arborio rice. Not sure how it differs from pudding rice but it's more expensive. It's quite short grained. One thing about both pudding and risotto rice is that they're both quite starchy/sticky and grains stick together when cooked.
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Risotto rice is also called Arborio rice. Not sure how it differs from pudding rice but it's more expensive. It's quite short grained. One thing about both pudding and risotto rice is that they're both quite starchy/sticky and grains stick together when cooked.
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Arborio rice is commonly used to make both risotto and rice pudding because it is a shorter grain. ... The basic difference is that because the grains are smaller, the starch jacket makes up more of the rice. This starch melts when it's cooked, forming the creamy texture of risotto..
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I don't recommend any other type of short-grain or quick-cooking rice for rice pudding, as it tends to result in a mushy pudding with this long-simmering recipe. Milk - Whole, full-fat 3.5% b.f. milk is best for rice pudding. You can use 2%, if that's all you have, though the resulting pudding won't be quite as creamy.
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Put on medium-high heat and bring to light/moderate boil. ... If it doesn't thicken immediately, don't worry. Just keep at medium heat and stir frequently until it is of desired consistency..
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In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Stir in remaining 1/2 cup milk, beaten egg, and raisins.
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