Allotments 4 All

...both short grain, but what is the difference? And how do you tell one from another if you lose the label? And does it really matter??

I imagine you can make a nice rice pudding using risotto rice, but risotto made with pudding rice may be a bit too sloppy? Haven't tried it though.

there are many cultivars so it would depend on what you mean by 'pudding rice' as there are a lot of short grain rices and by 'risotto' I assume you mean arborio (which is only named after the town) - it all comes down to stickiness. I frequently make rice pudding with arborio - slow cooked in the aga with a pinch of cinnamon and a bit of sugar - beautiful

you could try soaking a few grains to see how sticky they are and that will give you an idea of what type maybe

By 'Pudding Rice', I mean what we've always used as such, & even Delia gives it its own heading.- Arborio, Canaroli & Vialone would be too expensive? Think I used 'pudding' today - unlabelled - & it was not a disaster.

Presumably you can't tell them apart?

not by looking at them, maybe arborio is slightly more plump and hence slightly larger grains

Delia has a recipe for oven cooked risotto called Oven Baked Wild Mushroom Risotto. Uses carnaroli.

Yes - saw that.  I'm just a simple Risotto chap. And all the liquid in at once.

Tut, tut,  Tim - all the liquid at once? That's for a paella. ;D

Good enough for me. Very unsophisticated taste!

I stayed at a fairly posh hotel in the lake district a few years ago and because of it's location dinner was part of the package. We had read rave reviews about the food but by the third day we were starting to dread dinner.
My husband decided to order the rice pudding for dessert on the grounds that there was little you could do badly with it.
He was wrong!

He was given a plate full of long grain rice cooked in milk!

We then told them how awful their food was........apparently no one had complained before.....ever.

I can't remember what the rest of the meals were like just that they were not just bad but weird. Gordon Ramsey would have had a field day.

I  buy pudding rice and Italian rice,I think there is a differenc ecertainly in the flavours.  I also buy Japanese rice which is very sticky and I often use it  rice pudding , but I think Arborio is creamier than sticky rice.XX

Rice pudding is an art?

Just creamy moist, but brown skin?

I think it is an art but then everyone's taste is different - I only ever make 2 kinds, one slow for 6 hours in the aga and the other an italian rx made with eggs, milk, sugar, and rice on top of the stove - both gorgeous

the slow cooked version always gets a thin skin on it and as I add cinnamon it goes a lovely colour

apparantly cheffy feels that the arborio is probably shorter and rounder and as they are both really starchy you could probably use risotto rice for rice pudding but doesnt think pudding for rissotto would not work so well

Thanks, Cheffy.

Must go & measure them!!

Has anyone tried making rice pud with coconut milk. We think it is lovely but then we can't have cows milk.

We make rice pudding in lots of different ways: My husband likes it oriental style, flavoured with rose water or orange water and eaten cold. I like my rice pud flavoured with vanilla or nutmeg, eaten warm with brown sugar on top. To make rice pudding I often use a mix of pudding rice and riceflakes, which gives extra creaminess. I also make a cardamom flavoured pudding using ground rice, eaten cold with hot chocolate sauce (just dark Belgian chocolate wixed with a little milk). Divine  ;D!

QuoteTo make rice pudding I often use a mix of pudding rice and riceflakes, which gives extra creaminess.

What a good idea ;D

cj :)

Quote from: grannyjanny on September 12, 2007, 19:59:52
Has anyone tried making rice pud with coconut milk. We think it is lovely but then we can't have cows milk.

We do and Sago and Tapioca. I too cannot have cow's milk.

we use half milk half evaporated milk yum yum