Pudding Rice

Pudding rice is a type of short-grain rice, typically a variety of japonica rice. It is known for its high starch content, particularly amylopectin, which causes it to become creamy and slightly sticky when cooked. This characteristic makes it ideal for dishes like rice pudding.

Pudding rice is primarily used to make creamy rice puddings, both homemade and commercially produced. Its ability to absorb liquid and release starch contributes to a smooth, thick texture. It is also used in other desserts and sweet dishes where a soft, yielding grain is desired.

Pudding rice is a food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. As a source of carbohydrates, it provides energy. Like other rice varieties, it contains arsenic, and the UK government advises that rice and rice products should be consumed in moderation as part of a balanced diet. EFSA has evaluated arsenic in foodstuffs, and the UK's Committee on Carcinogenicity has considered its risks.