Leftover Valencia Rice
HELP!! I have leftover Valencia rice and wanted to know if that would be okay to make risotto..
Is it already cooked? If it is, then I would simply use as a left over... the type of starch in medium and short grain rices allows for storage w/o it being overly dry or crunchy, etc...
Is it not cooked... then of course... same reason, the type of starch allows for a nice and creamy risotto made of its own broth!
Yup, I do it all the time and it turns out fine. It's my go-to substitute when I just can't justify spending $8 /lb for carnaroli! ;)