Rice pudding

{{Short description|Dish made from rice mixed with water or milk}}

{{Infobox food

| name = Rice pudding

| image = Kheer with condensed milk..JPG

| caption = Kheer or Paysam, an Indian rice pudding

| alternate_name = creamed rice, sütlaç, sholezard, riz au lait, arroz-doce, kheer, arroz con leche

| place_of_origin = Worldwide

| region =

| creator =

| type = Milk

| served = Any temperature

| main_ingredient = Rice, water or milk

| variations =

| calories =

| other =

}}

Rice pudding is a dish made from rice mixed with water or 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.[https://familyspice.com/persian-saffron-rice-pudding-sholeh-zard/ Persian Saffron Rice Pudding]

Rice pudding around the world

File:Arros amb llet.jpg

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:

rice; white rice (usually short-grain, but can also be long-grain, broken rice, basmati, or jasmine rice), brown rice, or black rice
milk (whole milk, plant milk, cream, or evaporated)
spices (cardamom, nutmeg, cinnamon, ginger, or others)
flavorings and toppings (vanilla, orange, lemon, rose water; pistachio, almond, cashew, raisin, walnut, or others)
sweetener (sugar, brown sugar, honey, sweetened condensed milk, dates, fruit or syrups)
eggs (sometimes)

The following is a list of various rice puddings grouped by place of origin.

=West Asia/North Africa=

File:Firinda sütlaç.jpg

File:Lebanesericepudding.JPG

Lebanon Rice with Milk (Lebanese, {{lang|apc|رز بحليب}}) with anise, caraway, and cinnamon
Egypt: Rozz be Laban ({{lang|arz|رز بلبن}}) transliterated (rozz be laban) meaning (Rice with Milk) (Rice flour, milk, vanilla and sugar). (Cinnamon, raisins, coconut, nuts and cacao may be added).
Tunisia: Mhalbiya (محلبية تونسية) made with rice, milk, sugar, rose water or orange blossom water and nuts
{{Lang|fr|Riz au lait}} (DRC-French) with milk and sugar
{{Ill|Fırın sütlaç|tr}} (Turkish) baked, with milk, eggs, and cinnamon
{{Lang|tr|Sütlaç}} (Turkish), served as cold; often browned in a salamander broiler and garnished with cinnamon. May be sweetened with sugar or pekmez.{{Citation needed|date=August 2024}} Traditionally consumed by Sephardic Jews during the Jewish holiday of Shavuot.{{Cite book |title=The Old Sephardi Yishuv in Eretz Israel |publisher=Ben-Zvi Institute for the Study of Jewish Communities in the East; Yad Izhak Ben-Zvi and the Hebrew University of Jerusalem |year=2023 |editor-last=Ben-Naeh |editor-first=Yaron |series=Jewish Communities in the East in the Nineteenth and Twentieth Centuries |pages=372–373 |language=he |trans-title=היישוב היהודי הספרדי הישן בארץ ישראל |issn=1565-0774 |editor-last2=Held Delaroza |editor-first2=Michal}}
Sholezard (Iranian) made with saffron and rose water. Some variations use butter to improve the texture. It is especially served on Islamic occasions in the months of Muharram and Ramadan.
{{Lang|fa-Latn|Shir Berenj}} (Iranian, {{lang|fa|شیر برنج}}) made with cardamom
{{Lang|ar-latn|Zarda wa haleeb}} (Iraqi) rice prepared with date syrup served in the same dish as with rice prepared with milk
{{Lang|hy-latn|Gatnabour}} (Armenian, {{lang|hy|Կաթնապուր}}), ({{lit|milk pudding}})
{{Lang|az-latn|Südlü aş}} (Azerbaijani), ({{lit|rice dish with milk}})

=Central and South Asia=

File:Kheer Rice Pudding Indian Sweet Buffalo New York.jpg in a restaurant]]

File:Kheer Benazir, Karim's (01).jpg]]

Dudhapak (Indian [Gujarati]) with slow-boiled milk, sugar, basmati rice, nuts, and saffron
Firni (South-Central Asian) with broken rice, cardamom and pistachio, reduced to a paste, and served cold
Kheer (Indian Subcontinent) with slow-boiled milk
Payasam (South Indian) with slow-boiled milk, sugar/ jaggery, and nuts
Paayesh (Bengali) with grounded basmati or parboiled rice, milk, sugar or jaggery, cardamom and pistachio; can be served either hot or cold
Pongal, 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=

File:Chinese black rice pudding and Thai coconuts Pudding at hk.jpg

{{Lang|zh|Ba bao fan}} (Chinese) with glutinous rice, red bean paste, lard, sugar syrup, and eight kinds of fruits or nuts; traditionally eaten at the Chinese New Year
Put chai ko (Hong Kong) made with white or brown sugar, long-grain rice flour, and a little cornstarch.

=Southeast Asia=

File:Pulut hitang.jpg

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 (whether ethnic Chinese origin or not) but instead called sweet rice porridge.

Banana rice pudding (Thailand)
{{lang|id|Bubur ketan hitam}} (Indonesia), black glutinous rice porridge
{{Lang|id|Bubur sumsum}} (Indonesia)
{{Lang|vi|Chè}} (Vietnam), Vietnamese dessert porridges and puddings, many of which utilize glutinous rice
{{lang|th-Latn|Khanom sot sai}} (Thailand, {{lang|th|ขนมสอดไส้}})
{{lang|tl|Maja blanca}} (Philippines), milk-and-rice pudding
{{lang|ms|Pulut hitam}}{{cite web|url=http://www.atablefortwo.com.au/2008/07/28/bubur-pulut-hitam-black-glutinous-rice-dessert/ |title=Bubur Pulut Hitam (Black Glutinous Rice dessert) |publisher=A Table For Two |access-date=2014-03-12}} (Malaysia/Singapore), similar to {{Lang|id|ketan hitam}}, its Indonesian counterpart
{{lang|pam|Tibuktíbuk}} (Philippines), Pampangan milk-and-rice pudding
{{lang|tl|Tsamporado}}Almario, Virgilio, et al. 2010. UP Diksiyonaryong Filipino, 2nd ed. Anvil: Pasig. (Philippines), chocolate rice pudding

=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".{{Cite web|url=https://www.bbc.co.uk/food/pudding_rice|title=Pudding rice recipes - BBC Food|website=www.bbc.co.uk}}

The earliest rice pudding recipes were called whitepot and date from the Tudor period.{{Cite web|url=http://historicalfoods.com/whitepot-rice-pudding-recipe|archive-url=https://web.archive.org/web/20110624013033/http://historicalfoods.com/whitepot-rice-pudding-recipe|title=historicalfoods.com - historicalfoods Resources and Information.|archive-date=June 24, 2011|website=historicalfoods.com}} Rice pudding is traditionally made with pudding rice, milk, cream and sugar and is sometimes flavoured with vanilla, nutmeg, jam and/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.

File:Baked Rice Pudding.jpg

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 (9% milk fat) instead of whole milk enriches the result and intensifies the caramelised flavour.

An alternative recipe frequently used in the north of England{{according to whom|date=October 2012}} 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 also a very popular 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.{{Cite web |title=Leading dessert and topping brands in the UK 2017-2020 |url=https://www.statista.com/statistics/303876/leading-dessert-and-topping-brands-in-the-uk/ |access-date=2022-03-10 |website=Statista |language=en}} Some brands are made with skimmed (fat free) milk.

File:ArrozDoce.jpg

File:Lapa1.jpg with black poppy seeds]]

==European dishes similar to rice pudding==

{{Lang|es|Arroz con leche}} (Spanish) with milk, sugar, cinnamon, lemon zest (whole or grated), sometimes eggs
{{Lang|pt|Arroz doce}} (Portuguese) 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.
{{Lang|eu|Arroz-esne}} (Basque) with sugar and milk; sometimes with cinnamon
{{Lang|it|Budino di riso}} (Italian) with milk, eggs, raisins and orange peel
{{Lang|is|Grjónagrautur}} (Icelandic), everyday meal, served with cinnamon, sugar, raisins and {{Lang|is|lifrarpylsa}} 'liver sausage'.
{{Lang|de|Milchreis}} (German) with rice, milk, sugar, cinnamon, and applesauce.
{{Lang|sl|Mlečni riž}} or {{Lang|sl|Rižev puding}} (Slovene)
{{Lang|sk|Mliečna ryža}} (Slovak)
{{Lang|uk|Молочна рисова каша}} / {{Lang|uk-latn|molochna risova kasha}} (Ukrainian), also can appear as {{Lang|uk|кутя}} (kutia) for Christmas (served with dried fruits and nuts)
{{Lang|ro|Orez cu lapte}} (Romanian) with milk and cinnamon
{{Lang|fi|Riisipuuro}} (Finnish), served at Christmas time, often with cinnamon and sugar or prune kissel; additionally used as a filling for the traditional Karelian pasty
{{Lang|nl|Rijstebrij}} (Dutch) or {{Lang|nl|Rijstpap}} (Flemish)
{{Lang|da|Risengrød}} (Danish), served with butter, sugar and cinnamon or dark fruit juice at the Christmas table and for dinner during the winter months
{{Lang|no|Risengrynsgrøt/risgrøt/riskrem}} (Norwegian), served with butter, sugar and cinnamon and especially popular at Christmas, usually eaten on 23 December in a celebration called {{Lang|no|Lillejulaften}} 'Little Christmas Eve'
{{Lang|sv|Risgrynsgröt}} (Swedish), 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
{{Lang|hr|Riža na mlijeku}} (Croatian)
{{Lang|fr|Riz au lait}} or the moulded riz à l'impératrice (French)
{{Lang|el|Ρυζόγαλο}}/{{Lang|el-latn|rizogalo}} (Greek) stovetop or baked rice pudding, with milk, sugar, vanilla and cinnamon.{{cite web|last1=Hadjittofi|first1=Petroula|title=Ρυζόγαλο|url=http://foodmuseum.cs.ucy.ac.cy/web/guest/parsintages/civitem/3102|website=foodmuseum.cs.ucy.ac.cy|publisher=Cyprus Food Virtual Museum|access-date=27 November 2015|language=el}}
{{Lang|pl|Ryż na mleku}} (Polish)
{{Lang|bs|Sutlijaš}} (Bosnian)
{{Lang|sq|Sylt(i)jash}} / {{Lang|sq|qumësht me oriz}} (Albanian)
{{Lang|mk|Сутлијач}} / {{Lang|mk|Благ ориз}} ({{Lang|mk-latn|sutliyach}}, {{Lang|mk-latn|blag oriz}}) (Macedonian), also {{Lang|mk|Лапа}} ({{Lang|mk-latn|lapa}}, {{Audio|Ru-лапа.ogg|Audio}}) with black poppy seeds
{{Lang|sr|Сутлијаш}} / {{Lang|sr-latn|sutlijaš}} (Serbian)
{{Lang|bg|Мляко с ориз}} / {{Lang|bg-latn|mliako s oriz}}, or {{Lang|bg|Сутляш}} in certain regions (Bulgarian) with milk and cinnamon
{{Lang|sq|Tameloriz}} (Kosovan Albanian)
{{Lang|hu|Tejberizs}} and {{Lang|hu|rizsfelfújt}} (Hungarian) often with raisins or golden raisins, cinnamon and/or cocoa powder, sometimes with almonds or walnuts; for dessert or breakfast
Teurgoule (Normandy)
{{Lang|ru|Рисовая каша}} / {{Lang|ru-latn|risovaya kasha}} (Russian), usually eaten for breakfast, sweetened with sugar and served with a knob of butter

==Nordic countries==

File:Risifrutti på Konsum 2015.jpg

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 (or syrup) 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 {{Lang|da|risengrød}} (Danish), {{Lang|no|risengrynsgrøt or risgrøt/risgraut}} (Norwegian), {{Lang|sv|risgrynsgröt}} (Swedish), {{Lang|fi|riisipuuro}} (Finnish), {{Lang|is|grjónagrautur}} {{IPA|is|ˈkrjouːnaˌkrœyːtʏr̥|}}, {{Lang|is|hrísgrautur}} {{IPA|is|ˈr̥iːs-|}} or {{Lang|is|hrísgrjónagrautur}} (Icelandic), and {{Lang|fo|rísgreytur}} (Faroese).

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 (the dinner variant) is mixed with whipped cream and sweetened. In Sweden, it is sometimes mixed with oranges and is then called {{Lang|sv|apelsinris}}. {{Lang|da|Risalamande}} (Danish, after French {{Lang|fr|riz à l'amande}}, rice with almonds) is cold {{Lang|da|risengrød}} with whipped cream, vanilla, and chopped almond, often served with hot or chilled cherry (or strawberry) sauce. In Norway, the dessert is called {{Lang|no|riskrem}} and served with red sauce (usually made from strawberries, raspberries or cherries). Rice cream dessert is called {{Lang|sv|ris à la Malta}} in Sweden, while what is referred to as {{Lang|sv|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 {{Lang|sv|julegröt}}/{{Lang|no|julegrøt}}/{{Lang|da|julegrød}}/{{Lang|fi|joulupuuro}} (Yule porridge) or {{Lang|sv|tomtegröt}}/{{Lang|da|nissegrød}}. The latter name is due to the old tradition of sharing the meal with the guardian of the homestead, called {{Lang|sv|tomte}} or {{Lang|no|nisse}} (see also blót). 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 {{Lang|da|risalamande}} served as dessert at {{Lang|da|julefrokost}} (Christmas lunch) or on Christmas Eve. In Norway, it is commonly served as lunch or early dinner on Christmas Eve or the day before, {{Lang|da|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, and/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=

File:Arroz con leche argentino.jpg

File:Arroz con leche Tregar Canela.jpg]]

{{Lang|es|Arroz con dulce}} (Puerto Rico) 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.
{{Lang|es|Arroz con leche}} (Dominican Republic) made with milk, cinnamon, raisins, sugar, and nutmeg. Other spices are also often used such as clove, vanilla, star anise and lemon zest.
{{Lang|es|Arroz con leche}} made to Spanish recipes; popular flavourings include anise seed, star anise, and raisins (Nicaragua, El Salvador, Costa Rica), cinnamon, or {{Lang|es|cajeta}} or dulce de leche (Bolivia, Paraguay, Chile, Uruguay, Venezuela, Cuba, Panama) or dulce de leche with cinnamon (Argentina). 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.
{{Lang|es|Arroz con leche}} (Mexican) with milk, cinnamon, sugar, egg yolk, vanilla, orange peel, raisins (soaked in sherry, rum or tequila); chocolate, butter, nutmeg, or lime zest may also be added.
{{Lang|es|Arroz con leche}} (Guatemala) with milk, cinnamon, sugar, and vanilla; raisins may also be added.
Rice pudding (Jamaican) with milk, egg yolk, allspice, sugar, raisins (soaked in rum), vanilla, butter, sometimes crushed meringue, toasted coconut flakes, cornstarch, and crushed pineapple can be added.
{{Lang|es|Arroz con leche}} (Colombian) with milk, cream, sugar, coffee, raisins (soaked in rum or red wine), butter, vanilla, cinnamon, and cloves.
{{Lang|es|Arroz con leche}} (Peruvian) with milk, sugar, orange peel, raisins, cloves, sweetened condensed milk, cinnamon, and vanilla and sometimes shredded coconut and (more rarely) brazil nuts can be added. It is commonly consumed with {{Lang|es|mazamorra morada}} (purple corn pudding). When served with {{Lang|es|mazamorra morada}}, it is known as {{Lang|es|clasico}}.
{{Lang|es|Morocho}} (Ecuador)
Sweet rice (Trinidadian and Guyanese) with coconut milk, nutmeg, cinnamon, raisins, vanilla, and angostura bitter.
{{Lang|pt|Arroz-doce}} or {{Lang|pt|arroz de leite}} (Brazilian) with milk or occasionally coconut milk, sugar, condensed milk and cinnamon.
{{Lang|es|Arroz con leche}} (Venezuela) with milk, coconut, sugar, condensed milk and cinnamon.
{{Lang|ht|Du riz au lait}} (Haiti) made with milk, condensed milk, cinnamon, vanilla, sugar, and raisins.

Notes

References

{{Cite news |work=The New York Times |date=4 August 1884 |page=2 |title=Living on a Small Salary}}
{{Cite book |last=Ozan |first=Ozcan |year=2001 |title=The Sultan's Kitchen |publisher=Periplus Editions |isbn=962-593-223-2 |url-access=registration |url=https://archive.org/details/sultanskitchentu0000ozan }}
{{cite video |year=1978 |title=Candleshoe |publisher=Walt Disney Pictures |isbn=0-7888-5158-6 }}