Rice pudding in a clear bowl with a cinnamon stick
The Absolute Best Kind Of Rice To Use For Classic Rice Pudding
While almost every type of rice can work in rice pudding, converted (AKA parboiled) long-grain rice has enough starch to make the pudding creamy while still holding its shape.
Basmati and jasmine are the best options, with a satisfying texture that doesn't turn mushy as the pudding cooks. You won't even have to add cornstarch or another thickener.
While long-grain rice does a great job of absorbing milk and sugar while holding its shape, Arborio rice is a good short-grain alternative with tons of starch for a creamy texture.
Arborio's grains will remain distinct and separate while cooking in the pudding, avoiding the mushiness that's common with other short-grain rice.