It depends on what kind of rice pudding you're going for. Sometimes I like using arborio and a risotto method (http://food52.com/recipes/2338-caramel-rice-pudding-with-brown-butter-and-creme-fraiche), but long grain rice works well with more traditional methods like this one: http://food52.com/recipes/2339-almond-rice-pudding-with-toasted-meringue. You can even make rice pudding with brown rice: http://food52.com/recipes/16818-maple-rice-pudding-with-bourboned-cherries
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