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Posted to rec.food.cooking
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what kind of rice would you use for
Sheldon Martin wrote:
> On Sat, 31 Oct 2020 16:47:57 -0700 (PDT), Bryan Simmons
> > wrote:
>
> > On Saturday, October 31, 2020 at 6:12:58 PM UTC-5, 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! 
> >>
> > Short grain rice, but you still need to rinse it.
> >>
> >> songbird
> >
> > --Bryan
>
> We use Canilla rice by Goya for all rice dishes, it's enriched so
> shouldn't be washed/rinsed or all the added nutrients will be lost
> down the drain. Canilla is very reasonably priced... sold most
> everywhere in the US. We buy it in 20 pound sacks.
>
https://www.amazon.com/Goya-Canilla-...-4&tag=mh0b-20
Not a bad brand at all.
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