I've been making risotto with a brown rice blend (Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani Rice, Whole Grain Black Japonica Rice), and I quite like the texture, and how easy it is for the rice to cook al dente. However, I'm missing the creaminess that comes from arborio's high starch content.
So, a few questions:
- Could I add starch (say, arrowroot powder) to get a similar creaminess?
- If so, how much, and would this change the amount of water I would need to add to cook the rice?
- Is there a better source of starch than arrowroot powder?