Rice pudding

Dish made from rice mixed with water or milk This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Rice pudding" – news · newspapers · books · scholar · JSTOR (June 2020) (Learn how and when to remove this message) Rice puddingKheer or paysam, an Indian rice puddingAlternative namesCreamed rice, sütlaç, sholezard, riz au lait, arroz-doce, kheer, arroz con leche, MilchreisTypeMilkPlace of originWorldwideServing temperatureAny temperatureMain ingredientsRice, water or milk Cookbook: Rice pudding  Media: 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.

[edit] 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:

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[edit] Turkish fırın sütlaç, baked Lebanese riz bi haleeb Levant: rice with milk (رز بحليب) with anise, caraway, and cinnamon Egypt: Rozz bi-laban (رز بلبن transliterated rozz 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 or pekmez. The name comes from sütlü aş (lit. 'dish with milk'). It is also consumed by Sephardic Jews, traditionally during the Jewish holiday of Shavuot. 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. Shir berenj (Iranian, شیر برنج) made with cardamom Zarda wa haleeb (Iraqi) rice prepared with date syrup served in the same dish as with rice prepared with milk Gatnabour (Armenian, Կաթնապուր), (lit. 'milk pudding') Südlü aş (Azerbaijani), (lit. 'rice dish with milk') Central and South Asia[edit] 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[edit] 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[edit] Malaysian pulut hitam 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.

In British homes the humble rice pudding often steps out of the pantry in December, transformed from a weekday supper into a festive comfort. The gentle sweetness pairs beautifully with the spices that dominate the season – cinnamon, nutmeg and a hint of clove – and the dish can be served warm, a soothing antidote to winter chill, or chilled for a light end to a heavy feast. Its creamy texture also makes it an ideal base for topping with seasonal extras: a drizzle of brandy‑spiked custard, a scattering of toasted almond flakes, or even a spoonful of cranberry compote. The result is a dish that feels both familiar and a little indulgent, earning its place on many Christmas tables without the need for expensive ingredients.

For a pudding that holds together without turning gummy, opt for a medium‑grain rice such as Arborio or Carnaroli – their high starch content creates that silky mouthfeel prized in holiday servings. If you prefer a lighter texture, a long‑grain variety works, but you’ll need to cook a bit longer and stir more often. Regarding dairy, whole milk gives the classic richness, but adding a splash of double cream towards the end amplifies the luxuriously smooth finish. For a dairy‑free twist, full‑fat coconut milk or oat milk can substitute, though you may want to temper the sweetness as these milks are naturally sweeter than cow’s milk.

A common pitfall is letting the pudding boil vigorously once the milk and rice are combined. High heat forces the starches to release too quickly, producing a dry, grainy texture rather than the desired velvety spoon‑ful. Keep the mixture at a gentle simmer, stirring regularly, and cover the pot only partially to allow steam to escape. If you’re adding eggs for a richer custard, temper them by whisking a ladle of the hot rice mixture into the beaten eggs before returning everything to the pot – this prevents curdling and ensures a seamless finish that holds up well when reheated on Christmas Day.