Bryan Simmons wrote:

> On Saturday, October 31, 2020 at 6:52:17 PM UTC-5, Hank Rogers wrote:
> > songbird wrote:
> > > making an old fashioned rice pudding
> > > (with raisins, eggs, sugar, milk, etc.) ?
> > >
> > > i don't want instant rice, but some other
> > > type, preferably not terribly expensive. i
> > > have access to a number of places that sell
> > > various rices so a list of preferences is
> > > fine too.
> > >
> > > as a kid Mom made some rice pudding and i've
> > > not been eating much rice the past several
> > > years but once in a while i have a fond
> > > memory of this dish so i was saying to Mom that
> > > the next time she feels like making something
> > > we could try this. it was either this or
> > > cream puffs (or perhaps both)...
> > >
> > > personally, i think i just really like nutmeg
> > > and this was the dish that made me really like
> > > it the most. otherwise i've always been a fan
> > > of sweets, custards and such.
> > >
> > > thanks!
> > >
> > >
> > > songbird
> > >
> > How about Calrose rice? It's available everywhere, not an expensive
> > yuppie item reserved for snobs. I bet it would work.
> >
> > I haven't had rice pudding in a coons age, but it's good stuff.
>
> Calrose is fine for rice pudding, as long as you rinse it. Otherwise
> it will get gummy. I bought a 10# bag of it last Spring, during the
> panic buying, but then realized that I'd rather donate it than
> actually eat it. It's also good for rice soup, but 10 pounds is a
> lot of rice, and my family really prefers Basmati.
>
> --Bryan

Rice pudding is supposed to be a bit gummy. Don't rinse.