Substitutions / arborio rice
What to use instead of arborio rice
Use carnaroli rice in equal amounts. Slightly firmer texture and holds its shape a touch better, but makes an equally creamy risotto — often preferred by Italian cooks.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Carnaroli rice | 1:1 | Slightly firmer texture and holds its shape a touch better, but makes an equally creamy risotto — often preferred by Italian cooks. |
| Short-grain rice | 1:1 | Less starch than arborio, so the result is a bit less creamy, but works well in a pinch. |
| Farro | 1:1 | Nuttier, chewier, and won't get as creamy — best if you want a heartier, more textured dish. |
How much is a cup of arborio rice?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh arborio rice in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.