Arborio vs. Japanese Sweet Rice

• While Japanese sweet rice and Arborio appear similar and have similar properties, they are considered two different kinds of rice. Arborio is cultivated in Italy and has a tan color with a singular white dot in each grain. It absorbs a great deal of flavor as it cooks and is typically simmered in a flavored liquid, such as a broth. Both Arborio and Japanese sweet rice are part of the japonica cultivar. Originating in Japan, sweet rice is primarily used for sushi or other dishes requiring a sticky rice. The rice is more uniformly white in appearance than Arborio.

Starch Content

• Refrain from rinsing Japanese sweet rice, just as you would keep from rinsing Arborio. The starch surrounding each grain of Japanese sweet rice produces the same creamy texture and consistency as Arborio. This starch content is what creates the distinct creaminess in recipes, but can easily be removed by running water. Both rice varieities undergo less milling than common long-grain white rice, allowing them to keep a higher percentage of natural starch, which also ensures that they absorb a higher amount of liquid than longer-grained varieties.

Uses

• Arborio is primarily used in risotto dishes, the Italian creamy classic consisting of rice, broth and cream or butter, generally used as a base for main dishes or as a side dish. Japanese sweet rice can be substituted in a one-to-one ratio for Arborio in risotto. For example, if 1 cup of Arborio is called for, use 1 cup of sweet rice instead. Japanese sweet rice can also be substituted for Arborio in other creamy rice dishes, such as sweet rice pudding.

Considerations

• When substituting, be conscious that Japanese sweet rice will result in a slightly different, stickier texture than the creamy Arborio. If substituting the Japanese sweet rice for Arborio, try adding an Asian flavor to a standard dish. Use a miso-based broth for a risotto instead of the standard chicken or vegetable broth. Try substituting Japanese sweet rice for other, longer-grained rices, rinsing the rice before simmering to obtain a similar fluffy texture when cooked.