Rice pudding


Rice pudding is a dish made from rice and milk, and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia, where rice is a staple. Some variants are thickened only with the rice starch, while others include eggs, making them a kind of custard.

Rice pudding around the world

Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the selected ingredients. The following ingredients are usually found in rice puddings:
The following is a list of various rice puddings grouped by place of origin.

West Asia/North Africa

Central and South Asia

Dudhapak with slow-boiled milk, sugar, basmati rice, nuts, and saffronFirni with broken rice, cardamom and pistachio, reduced to a paste, and served coldKheer with slow-boiled milkPayasam with slow-boiled milk, sugar/ jaggery, and nutsPaayesh with grounded basmati or parboiled rice, milk, sugar or jaggery, cardamom and pistachio; can be served either hot or coldPongal, a sweet rice pudding made with brown rice, traditionally found in both South Indian cuisine and Sri Lankan cuisine and eaten for New Year's Day festivities.Kiribath, a traditional dish made from coconut milk and rice in Sri Lankan cuisine.

East Asia

Ba bao fan with glutinous rice, red bean paste, lard, sugar syrup, and eight kinds of fruits or nuts; traditionally eaten at the Chinese New YearPut chai ko made with white or brown sugar, long-grain rice flour, red beans, and a little cornstarch. It can be commonly found as street food and has a gelatinous consistency.Tarak-juk : juk made with milk.

Southeast Asia

Many dishes resembling rice pudding can be found in Southeast Asia, many of which have Chinese influences. Owing to Chinese usage, they are almost never referred to as rice pudding by the local populations but instead called sweet rice porridge.

Europe

Britain and Ireland

In the United Kingdom and Ireland, rice pudding is a traditional dessert typically made with high-starch short-grained rice sold as "pudding rice".
The earliest rice pudding recipes were called whitepot and date from the Tudor period. Rice pudding is traditionally made with pudding rice, milk, cream and sugar and is sometimes flavoured with vanilla, nutmeg, jam or cinnamon. It can be made in two ways: in a saucepan or by baking in the oven.
It can be made by gently simmering the milk and rice in a saucepan until tender, and then the sugar is carefully mixed in. Finally, the cream is mixed in, and it can either be left to cool and served at room temperature, or heated and served hot. It should have a very creamy consistency.
When made in the oven, the pudding rice is placed into a baking dish, and the milk, cream and sugar are mixed in. The dish is then placed in the oven and baked at a low temperature for a few hours, until the rice is tender and the pudding has a creamy consistency. While cooking, the pudding may develop a thick crust, which adds a distinct texture. It is traditional to sprinkle the top with finely grated nutmeg before baking. Using evaporated milk instead of whole milk enriches the result and intensifies the caramelised flavour.
An alternative recipe frequently used in the north of England uses butter instead of cream, adds a small pinch of salt, and requires the pudding mixture to stand for an hour or so prior to being cooked. Such puddings tend to set firmly when cooled, enabling slices to be cut and eaten like cake. If eaten hot, the pudding is traditionally served with cream poured on top in wealthy households, and with full-fat milk where cream was not available. A spoonful of sweet jam or conserve is a frequently added topping for the pudding. Clotted cream is often used in the West Country.
A specific type of rice is available and widely used for rice pudding, called pudding rice. Similar to Arborio rice, its grain is round and short, and when cooked produces a creamier consistency than savoury rice. However, other short-grained rice can be used as a substitute.
Ready-made, pre-cooked rice pudding is widely available in supermarkets and corner shops, either chilled in pots or ambient in tin cans, which has a long shelf life. A popular brand is Ambrosia. Some brands are made with skimmed milk.

European dishes similar to rice pudding

  • Arroz con leche with milk, sugar, cinnamon, lemon zest, sometimes eggs
  • Arroz doce with sugar, milk, egg yolks, cinnamon sticks and ground cinnamon, lemon peel, vanilla and a pinch of nutmeg can be added. The consistency should be thick, soft and held together. It is traditional to create a decorative pattern with ground cinnamon using only the fingertips.
  • Arroz-esne with sugar and milk; sometimes with cinnamon
  • Budino di riso with milk, eggs, raisins and orange peel
  • Grjónagrautur, everyday meal, served with cinnamon, sugar, raisins and lifrarpylsa 'liver sausage'.
  • Milchreis with rice, milk, sugar, cinnamon, and applesauce.
  • Mlečni riž or Rižev puding
  • Mliečna ryža
  • Молочна рисова каша / molochna risova kasha, also can appear as кутя for Christmas
  • Orez cu lapte with milk and cinnamon
  • Riisipuuro, served at Christmas time, often with cinnamon and sugar or prune kissel; additionally used as a filling for the traditional Karelian pasty
  • Rijstebrij or Rijstpap
  • Risengrød, served with butter, sugar and cinnamon or dark fruit juice at the Christmas table and for dinner during the winter months
  • Risengrynsgrøt/risgrøt/riskrem, served with butter, sugar and cinnamon and especially popular at Christmas, usually eaten on 23 December in a celebration called Lillejulaften 'Little Christmas Eve'
  • Risgrynsgröt, served with sugar and cinnamon and milk or fruit juice sauce, at the Christmas table and for breakfast and dinner during the winter months, especially during Christmas time
  • Riža na mlijeku
  • Riso al latte
  • Riz au lait or the moulded riz à l'impératrice
  • Ρυζόγαλο/rizogalo stovetop or baked rice pudding, with milk, sugar, vanilla and cinnamon.
  • Ryż na mleku
  • Sutlijaš
  • Syltjash / qumësht me oriz
  • Сутлијач / Благ ориз, also Лапа with black poppy seeds
  • Сутлијаш / sutlijaš
  • Мляко с ориз / mliako s oriz, or Сутляш in certain regions with milk and cinnamon
  • Tameloriz
  • Tejberizs and rizsfelfújt often with raisins or golden raisins, cinnamon or cocoa powder, sometimes with almonds or walnuts; for dessert or breakfastTeurgoule
  • Рисовая каша / risovaya kasha, usually eaten for breakfast, sweetened with sugar and served with a knob of butter

Nordic countries

In the Nordic countries, rice porridge is commonly eaten for breakfast, dinner and sometimes lunch. It is made as a warm dish from rice cooked in milk. When served, it is commonly sprinkled with cinnamon, sugar and a small knob of butter, and served with milk or fruit juice. In Iceland, it is sometimes served with cold slátur, a type of liver sausage. In different languages it is called risengrød, risengrynsgrøt or risgrøt/risgraut, risgrynsgröt, riisipuuro, grjónagrautur, hrísgrautur or hrísgrjónagrautur, and rísgreytur.
The rice porridge dinner is used as a basis for rice cream dessert. There are many different variants of this dessert but the basis is the same: cold rice porridge is mixed with whipped cream and sweetened. In Sweden, it is sometimes mixed with oranges and is then called apelsinris. Risalamande is cold risengrød with whipped cream, vanilla, and chopped almond, often served with hot or chilled cherry sauce. In Norway, the dessert is called riskrem and served with red sauce. Rice cream dessert is called ris à la Malta in Sweden, while what is referred to as risgrynspudding is made with eggs instead of cream.
In Scandinavia, rice pudding has long been a part of Christmas tradition, in some countries referred to as julegröt/julegrøt/julegrød/joulupuuro or tomtegröt/nissegrød. The latter name is due to the old tradition of sharing the meal with the guardian of the homestead, called tomte or nisse. In Finland, Christmas rice porridge is sometimes eaten with a kissel or compote made of dried prunes.
A particular Christmas tradition often associated with rice pudding or porridge is hiding a whole almond in the porridge. In Sweden and Finland, popular belief has it that the one who eats the almond will be in luck the following year. In Norway, Denmark, Iceland and the Faroe Islands, the one who finds it will get the almond present as a prize. In Denmark and the Faroe Islands, the almond tradition is usually done with risalamande served as dessert at julefrokost or on Christmas Eve. In Norway, it is commonly served as lunch or early dinner on Christmas Eve or the day before, lillejulaften 'Little Christmas Eve'. In Sweden and Finland, it is more commonly done with a rice porridge dinner, sometimes a few days before Christmas Eve.

Canada and the United States

In Canada and the United States, most recipes come from European immigrants. In the latter half of the 20th century, South Asian, Middle Eastern and Latin American recipes have also become more common. In New England, a popular pudding is made with long grain rice, milk, sugar, or in Vermont, maple syrup. This may be combined with nutmeg, cinnamon or raisins. The pudding is usually partially cooked on top of the stove in a double boiler, and then finished in an oven.

Latin America and the Caribbean

  • Arroz con dulce rice pudding in Puerto Rico is typically made with milk, butter, raisins, rum, short grain rice, coconut cream, sugar and a variety of spices. The spices usually include ginger, clove, star anise, nutmeg, cinnamon, and vanilla. Arroz con leche made with milk, cinnamon, raisins, sugar, and nutmeg. Other spices are also often used such as clove, vanilla, star anise and lemon zest. Arroz con leche made to Spanish recipes; popular flavourings include anise seed, star anise, and raisins, cinnamon, or cajeta or dulce de leche or dulce de leche with cinnamon. Arroz con leche was brought to Argentina by Spanish colonists, and has been popular and developed many variants since then. It may be served cold or hot, and in addition to the standard dulce de leche and/or cinnamon, it can be served with almonds, fruit, lemon zest, chocolate or cocoa, cream, or even plain with no additional flavors.Arroz con leche with milk, cinnamon, sugar, egg yolk, vanilla, orange peel, raisins ; chocolate, butter, nutmeg, or lime zest may also be added.Arroz con leche with milk, cinnamon, sugar, and vanilla; raisins may also be added.Rice pudding with milk, egg yolk, allspice, sugar, raisins, vanilla, butter, sometimes crushed meringue, toasted coconut flakes, cornstarch, and crushed pineapple can be added.Arroz con leche with milk, cream, sugar, coffee, raisins, butter, vanilla, cinnamon, and cloves.Arroz con leche with milk, sugar, orange peel, raisins, cloves, sweetened condensed milk, cinnamon, and vanilla and sometimes shredded coconut and brazil nuts can be added. It is commonly consumed with mazamorra morada. When served with mazamorra morada, it is known as clasico. A variant known as arroz zambito is made by adding chancaca.Morocho Sweet rice with coconut milk, nutmeg, cinnamon, raisins, vanilla, and angostura bitter.Arroz-doce or arroz de leite with milk or occasionally coconut milk, sugar, condensed milk and cinnamon.Arroz con leche with milk, coconut, sugar, condensed milk and cinnamon.Du riz au lait made with milk, condensed milk, cinnamon, vanilla, sugar, and raisins.