Rice pudding is a dish made fromrice andmilk, and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
Variants are used for either desserts or dinners. When used as adessert, it is commonly combined with a sweetener such assugar. 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 ofcustard.[1]
Arroz con leche (rice with milk) is the Spanish and American type of rice pudding. Leftover rice is often used, especially in restaurants.
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:
Lebanon: rice with milk (رز بحليب) withanise,caraway, and cinnamon
Egypt: Rozz bi-laban (رز بلبن transliteratedrozz be laban, meaning "rice with milk") is a traditional Egyptian dessert made from rice flour, milk, sugar, and vanilla. It is often enriched with toppings such as cinnamon, raisins, coconut, nuts for added flavor and texture.
Tunisia: Mhalbiya (محلبية تونسية) made with rice, milk, sugar, rose water or orange blossom water and nuts
Riz au lait (DRC-French) with milk and sugar
Fırın sütlaç [tr] (Turkish) baked, with milk, eggs, and cinnamon
Sütlaç (Turkish), served cold; often browned in a salamander broiler and garnished with cinnamon. May be sweetened with sugar orpekmez. The name comes fromsütlü aş (lit.'dish with milk').[2] It is also consumed bySephardic Jews, traditionally during the Jewish holiday ofShavuot.[3]
Ba bao fan (Chinese) with glutinous rice, red bean paste, lard, sugar syrup, and eight kinds of fruits or nuts; traditionally eaten at theChinese New Year
Put chai ko (Hong Kong) 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 (Korea):juk (rice porridge) made with milk.
Many dishes resembling rice pudding can be found inSoutheast 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.
In the United Kingdom and Ireland, rice pudding is a traditional dessert typically made with high-starch short-grained rice sold as "pudding rice".[6]
The earliest rice pudding recipes were calledwhitepot and date from the Tudor period.[7] 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.
Oven-baked
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 thenorth of England[according to whom?] 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 theWest Country.
A specific type of rice is available and widely used for rice pudding, called pudding rice. Similar toArborio 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 insupermarkets andcorner shops, either chilled in pots or ambient intin cans, which has a longshelf life. A popular brand isAmbrosia.[8] Some brands are made with skimmed (fat free) milk.
Portuguesearroz doce served for ChristmasArmenianlapa with black poppy seeds
Arroz con leche (Spanish) with milk, sugar, cinnamon, lemon zest (whole or grated), sometimes eggs
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.
Arroz-esne (Basque) with sugar and milk; sometimes with cinnamon
Budino di riso (Italian) with milk, eggs, raisins and orange peel
Grjónagrautur (Icelandic), everyday meal, served with cinnamon, sugar, raisins andlifrarpylsa 'liver sausage'.
Milchreis (German) with rice, milk, sugar, cinnamon, and applesauce.
Mlečni riž orRižev puding (Slovene)
Mliečna ryža (Slovak)
Молочна рисова каша /molochna risova kasha (Ukrainian), also can appear asкутя (kutia) for Christmas (served with dried fruits and nuts)
Orez cu lapte (Romanian) with milk and cinnamon
Riisipuuro (Finnish), served at Christmas time, often with cinnamon and sugar or prunekissel; additionally used as a filling for the traditionalKarelian pasty
Rijstebrij (Dutch) orRijstpap (Flemish)
Risengrød (Danish), served with butter, sugar and cinnamon or dark fruit juice at the Christmas table and for dinner during the winter months
Risengrynsgrøt/risgrøt/riskrem (Norwegian), served with butter, sugar and cinnamon and especially popular at Christmas, usually eaten on 23 December in a celebration calledLillejulaften 'Little Christmas Eve'
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
Сутлијач /Благ ориз (sutliyach,blag oriz) (Macedonian), alsoЛапа (lapa,Audioⓘ) with black poppy seeds
Сутлијаш /sutlijaš (Serbian)
Мляко с ориз/mliako s oriz, orСутляш in certain regions (Bulgarian) with milk and cinnamon
Tameloriz (Kosovan Albanian)
Tejberizs andrizsfelfújt (Hungarian) often with raisins or golden raisins, cinnamon or cocoa powder, sometimes with almonds or walnuts; for dessert or breakfast
In theNordic 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 coldslátur, a type of liver sausage. In different languages it is calledrisengrød (Danish),risengrynsgrøt or risgrøt/risgraut (Norwegian),risgrynsgröt (Swedish),riisipuuro (Finnish),grjónagrautur[ˈkrjouːnaˌkrœyːtʏr̥],hrísgrautur[ˈr̥iːs-] orhrísgrjónagrautur (Icelandic), andrísgreytur (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 withwhipped cream and sweetened. In Sweden, it is sometimes mixed withoranges and is then calledapelsinris.Risalamande (Danish, after Frenchriz à l'amande, rice with almonds) is coldrisengrød withwhipped cream,vanilla, and choppedalmond, often served with hot or chilled cherry (or strawberry) sauce. InNorway, the dessert is calledriskrem and served with red sauce (usually made from strawberries, raspberries or cherries). Rice cream dessert is calledris à la Malta in Sweden, while what is referred to asrisgrynspudding is made with eggs instead of cream.
InScandinavia, rice pudding has long been a part ofChristmas tradition, in some countries referred to asjulegröt/julegrøt/julegrød/joulupuuro (Yule porridge) ortomtegröt/nissegrød. The latter name is due to the old tradition of sharing the meal with the guardian of the homestead, calledtomte ornisse (see alsoblót). InFinland, Christmas rice porridge is sometimes eaten with akissel orcompote made of driedprunes.
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 thealmond present as a prize. In Denmark and the Faroe Islands, the almond tradition is usually done withrisalamande served as dessert atjulefrokost (Christmas lunch) 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.[citation needed]
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. InNew England, a popular pudding is made with long grain rice, milk, sugar, or inVermont,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.
Argentinearroz con lecheIndustrialarroz con leche with cinnamon sold in Argentina byTregar
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.
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.
Arroz con leche made to Spanish recipes; popular flavourings includeanise seed,star anise, and raisins (Nicaragua,El Salvador,Costa Rica), cinnamon, orcajeta ordulce de leche (Bolivia,Paraguay,Chile,Uruguay,Venezuela,Cuba,Panama) or dulce de leche withcinnamon (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.
Arroz con leche (Mexican) with milk, cinnamon, sugar, egg yolk, vanilla,orange peel, raisins (soaked insherry,rum ortequila); chocolate, butter, nutmeg, or lime zest may also be added.
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 crushedmeringue, toasted coconut flakes, cornstarch, and crushedpineapple can be added.
Arroz con leche (Colombian) with milk,cream, sugar,coffee, raisins (soaked in rum orred wine), butter, vanilla, cinnamon, and cloves.
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 withmazamorra morada (purple corn pudding). When served withmazamorra morada, it is known asclasico.
^Ben-Naeh, Yaron; Held Delaroza, Michal, eds. (2023).The Old Sephardi Yishuv in Eretz Israel [היישוב היהודי הספרדי הישן בארץ ישראל]. Jewish Communities in the East in the Nineteenth and Twentieth Centuries (in Hebrew). Ben-Zvi Institute for the Study of Jewish Communities in the East; Yad Izhak Ben-Zvi and the Hebrew University of Jerusalem. pp. 372–373.ISSN1565-0774.
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