Rice pudding itself is a mouth-watering dessert. The combination of rice, sugar, milk, and cinnamon is perfect and irresistible.
It is considered the most comforting and unique dessert. Its creamy texture and rich flavor, along with an upstanding level of sweetness are the reasons for this qualification.
This is such a versatile dessert, anyone would enjoy a warm cup of rice pudding on a cold winter afternoon, or a cold cup of rice pudding laden with fresh fruit as breakfast on a hot summer morning.
Rice Pudding Around the World
The base for all rice puddings is the same: rice, milk, sugar, and flavorings like cinnamon, orange, or lemon. This simple recipe varies in every country. There are versions with different types of milk, various toppings complement, and varied names.
A Little Bit of History ─ How Rice Pudding Broke Country Barriers
The exact origins of the rice pudding are unclear, but it is believed to have been first made in ancient Asia, where rice was a staple food. Rice pudding then spread to other parts of the world, including Europe and the Middle East, where it became a popular dish in many cultures.
In medieval Europe, rice pudding was often served as a sweet dish, and it was considered a luxury item because rice was an expensive ingredient at the time. In England, rice pudding became a popular dessert during the 17th and 18th centuries, and it was often flavored with nutmeg and served with jam or fruit.
In the United States, rice pudding has been a popular dessert since colonial times, and it was often made, like in many other cultures, with leftover rice.
Here are some rice pudding variations with different ingredients and names around the world:
- Kheer (Indian rice pudding): One of the most popular desserts in India. This sugary and creamy preparation is made of rice, sugar, milk, cardamom, nuts, and rose water.
- Japanese rice pudding: It is a deliciously comforting dish that contains short-grain rice, brown sugar, ginger, whole milk, soy milk, and heavy cream topped with strawberries and crystallized ginger.
- Khao Niaow Ma Muang, also known as Thai mango sticky rice. It is a popular dessert in Thailand that is made with glutinous rice, coconut milk, sugar, and fresh mango.
- Risgrynsgröt (Swedish rice pudding): It is a traditional Christmas dessert in Sweden. The ingredients include arborio rice, butter, cinnamon sticks, whole milk, eggs, sugar, vanilla, and almond.
- Newfie rice pudding: This is a baked rice pudding. It resembles a custard made of rice, evaporated milk, raisins, eggs, sugar, and ground nutmeg topped with whipped cream.
- Kalter Milchreis mit Brombeeren (Rice pudding with blackberries): It is a delicious German rice pudding with rice, heavy whipping cream, and sugar served with fresh blackberries.
- Rizogalo (Greek rice pudding): This is a traditional Greek recipe with rice, and milk, flavored with vanilla and lemon peel topped with ground cinnamon.
- Arroz con leche (Latin American rice pudding): This recipe, as a Spanish legacy of centuries, still maintains more or less the original components in most Latin American countries. They slightly differ in some ingredients for arroz con leche. For example, in Venezuela, milk in arroz con leche is flavored with lemon zest. In Colombia, it is made with condensed milk. Peruvian Arroz con Leche contains evaporated milk. Many people like to sprinkle some cinnamon powder or chocolate chips at serving time. And it is consumed both warm and cold, depending on personal tastes.
Upscale Rice Pudding Recipe
Rice pudding recipes can be more or less difficult, but the end result is always exquisite. They all serve as inspiration for making unlimited variations. Choosing the right combinations of ingredients will create delightful and different dishes.
Here are some examples:
Sticky Toffee Rice Pudding with Caramel Cream
- 3 cups of water.
- 1 cup of medium-grain rice.
- 1/4 teaspoon of salt.
- 3 cups of chopped pitted dates.
- 3 cups of milk.
- 2 teaspoons of vanilla extract.
- 1 cup of brown sugar.
- 1/2 cup of raisins (optional).
- 1 1/2 cups of heavy whipping cream.
- 1/4 cup of butter.
- 1/2 cup of sour cream.
- 1/4 cup of hot caramel ice cream topping.
- Preheat oven to 350° (175 C).
- In a large saucepan, pour water, rice, and salt. Cook until boiling.
- Reduce the heat to low and cook for 15 minutes.
- Incorporate pitted dates, milk, raisins and vanilla. Stir very well.
- Cook for 10 more minutes.
- Take it out from the heat. Reserve.
- Mix brown sugar,1 cup of heavy whipping cream, and butter in a saucepan. Cook for 10 minutes.
- Reduce heat and add rice. Simmer for 2 more minutes.
- Put this mixture in a greased baking tray.
- Bake for 40 minutes. Let it cool.
- In a bowl, combine sour cream, caramel topping, and ½ cup of heavy whipping cream.
- Serve rice with the sour cream blend.
Maraschino Cherry Rice Pudding
- 3 cups of cooked long-grain rice.
- 3 cups of whole milk.
- 1/3 cup of sugar.
- 2 tablespoons of butter.
- 1/4 teaspoon of salt.
- 2 beaten egg yolks.
- 1/2 cup of chopped maraschino cherries.
- 1 teaspoon of vanilla extract.
- For the topping:
- 1/3 cup of sugar.
- 2 tablespoons of maraschino cherry juice.
- Pinch of salt.
- 1 egg white.
- 1/4 teaspoon of cream of tartar.
- 1/4 teaspoon of almond extract.
- Maraschino cherries for garnish.
- In a saucepan, mix cooked rice, whole milk, sugar, butter, and salt.
- Cook for 15 minutes.
- Take it out of the heat and add the egg yolk.
- Place the mixture again to the heat and stir.
- Cook for 2 more minutes.
- Take it out again from the heat and add chopped maraschino cherries and vanilla extract. Refrigerate.
- Prepare a syrup with sugar, maraschino cherry juice, and salt in another saucepan. Cook for 5 minutes.
- In a heat-proof bowl, beat egg white with cream of tartar and almond extract. Continue beating until the eggs form peaks.
- Add the syrup slowly.
- Serve the rice pudding with the cream at the top and Maraschino cherries.