This is not a specific type of rice, but a generic description for short-grained white rice used for making rice pudding. The term is rarely used outside England. Whichever rice you use, the important thing is that it should give a soft, creamy, slightly sticky result.
Pudding rice is widely available in British supermarkets. Look for rice with plump, shiny, round grains.
Stored in an airtight container, it will keep for several months.
You do not have to soak pudding rice before use. Combine it with milk, eggs and nutmeg to make English rice pudding. Outside the UK, different varieties of rice (including long-grained basmati) are used, and the pudding is often flavoured with cardamom, cinnamon, saffron, rosewater, pistachios, almonds or fruit.
Article by Sejal Sukhadwala
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.