Rice pudding

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Template:Short description Template:More citations needed Template:Infobox food

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.<ref>Persian Saffron Rice Pudding</ref>

Rice pudding around the world

Template:Lang (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:

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

West Asia/North Africa

Turkish Template:Lang, baked
Levantine Template:Lang

Central and South Asia

Indian kheer in a restaurant
Kheer benazir at the Old Delhi restaurant Karim's
  • 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

Chinese black rice pudding
  • 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, 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.

Southeast Asia

Malaysian Template:Lang in a restaurant

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.

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".<ref>Template:Cite web</ref>

The earliest rice pudding recipes were called whitepot and date from the Tudor period.<ref>Template:Cite web</ref> 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 the north of EnglandTemplate: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 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.<ref>Template:Cite web</ref> Some brands are made with skimmed (fat free) milk.

Portuguese Template:Lang served for Christmas
Armenian lapa with black poppy seeds

European dishes similar to rice pudding

Nordic countries

File:Risifrutti på Konsum 2015.jpg
Store-bought rice pudding

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 Template:Lang (Danish), Template:Lang (Norwegian), Template:Lang (Swedish), Template:Lang (Finnish), Template:Lang Template:IPA, Template:Lang Template:IPA or Template:Lang (Icelandic), and Template:Lang (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 Template:Lang. Template:Lang (Danish, after French Template:Lang, rice with almonds) is cold Template:Lang with whipped cream, vanilla, and chopped almond, often served with hot or chilled cherry (or strawberry) sauce. In Norway, the dessert is called Template:Lang and served with red sauce (usually made from strawberries, raspberries or cherries). Rice cream dessert is called Template:Lang in Sweden, while what is referred to as Template:Lang 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 Template:Lang/Template:Lang/Template:Lang/Template:Lang (Yule porridge) or Template:Lang/Template:Lang. The latter name is due to the old tradition of sharing the meal with the guardian of the homestead, called Template:Lang or Template:Lang (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 Template:Lang served as dessert at Template:Lang (Christmas lunch) or on Christmas Eve. In Norway, it is commonly served as lunch or early dinner on Christmas Eve or the day before, Template:Lang 'Little Christmas Eve'. In Sweden and Finland, it is more commonly done with a rice porridge dinner, sometimes a few days before Christmas Eve.Template:Citation needed

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

File:Arroz con leche argentino.jpg
Argentine Template:Lang
File:Arroz con leche Tregar Canela.jpg
Industrial Template:Lang with cinnamon sold in Argentina by Tregar

See also

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Notes

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References

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