Ingredient substitution guide
Best substitutes for short-grain rice
Best swap for short-grain rice: Arborio rice, 1:1; starchier and creamier when cooked.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Short-Grain Rice?
The best swap for Short-Grain Rice is Arborio Rice, 1:1; starchier and creamier when cooked. Another option is Medium-Grain Rice, 1:1; nearly identical stickiness. A third option is Sushi Rice, same grain type; 1:1. All 3 swaps are in the table below.
| Swap | Ratio and notes |
|---|---|
| Arborio rice | 1:1; starchier and creamier when cooked |
| Medium-grain rice | 1:1; nearly identical stickiness How to use it: Use a little more water: about 1 1/2 cups per cup of rice, against 1 1/4 for short-grain. |
| Sushi rice | same grain type; 1:1 |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- USA Rice, How to Cook Rice (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.