Rice, long grain and short grain?

Can they be used interchangeably in rice pudding?

Short grain is more sticky and cooks together (less individual grain integrity when cooked...used in things like sushi)

Long grain is more individual when cooked and less sticky...

Medium grain between these 2...

So long grain can be used in rice pudding...but its consistency is going to be different. Not bad, just different.

I find that a cheaper quality short grain rice works best in rice pudding.  The less expensive kinds have more broken grains and loose starch to give the pudding that nice creamy quality.