Perhaps having one of the best sweet recipes given how our country has its own variations of the rice pudding – kheer, pongal, payasam, rice puddings are simple and hearty. It is an easy-to-make sweet dish that needs few ingredients although the cooking time might be on the higher side. Like the rice pudding, we know each country has its own bowl of comfort from France and Denmark to Latin America.
This Danish risengrød or rice pudding is made with short-grained rice cooked in milk and water, with salt, and sometimes vanilla essence. The concoction is stirred until the rice sublimates and turns into a thick pudding, typically served with cinnamon sugar on top and a piece of butter. It's usually made for Christmas when large portions are made and eaten on Christmas Eve. The leftovers are used for another dish called risalamande, eaten in the days after Christmas. Danish folklore says that risengrød is the favorite food of nisse, a Christmas elf described as short with a long beard, living in houses as a guardian but also causing mischief. People leave a plate of risengrød for nisse to keep it happy and out of trouble.
Arroz con leche is a dessert with a long history, dating back to the period when Spain was under Moorish influence and today, it is perhaps one of the most famed rice puddings in the world. Spain, especially the northern part, and Latin America adore this sweet dish. It typically consists of a few key ingredients: cooked rice, milk, sugar, cinnamon sticks for flavoring, and either lemon or orange peel. It could be either baked in an oven or cooked on a stovetop and the dessert can be served warm or cold, with a garnish of ground cinnamon.
This French rice pudding is made by cooking rice with sugar, vanilla, and milk until the mixture thickens and the rice is fully cooked. Most recipes for this dish date back to the 14th century, and back then it was made with broth or almond milk. Riz au lait was often served to the aristocracy, and it was seasoned with sugar and saffron, which were rare and expensive at the time. From the 16th century onwards, it became more common among peasants but was mostly reserved for holidays. There is a version of this rice pudding called riz a l'imperatrice, which is made with alcohol and candied fruit and is also quite as popular.
Dubbed the mother of rice puddings by the French, courtesy of the rice being cooked in full-fat milk, sugar, a little salt, and cinnamon plus nutmeg, Teurgoule is a hearty dessert. It’s an easy sweet dish recipe for Teurgoule and the slow cooking of the ingredients, in an oven, and the local air gives it a simple but luxurious taste. All of this happens in an earthen bowl, for this pudding from the French Normandy that gives it a nice browned crust as the milk reduces and absorbs the flavors of the spices. In ancient times, wood fire ovens were used to make this rice pudding over leftover embers from the day's worth of bread baking. The locals love to eat this delish rice pudding alongside a glass of cider and a local old-fashioned brioche.
Often prepared by Italian Nonnas throughout the country on Sundays and holidays, Budino di riso is a sweet Italian rice pudding. In its most basic form, the dessert is made with a creamy combination of rice, eggs, butter, and milk flavored with vanilla, lemon, or cinnamon. Modern versions are sometimes made with shortcrust pastry that acts as a bed for the rice pudding, and the whole concoction is then sprinkled with icing sugar. It is recommended to use either Arborio or Carnaroli rice because of the starch in them which makes the pudding smooth and creamy.
Arroz Zambito is a Peruvian take on rice pudding that traditionally has an addition of the local unrefined sugar and is flavored with raisins, aniseed, and coconut. This dessert is said to have originated in the 1800s, and it was originally made with water, but over time, cooks started to add milk to make Arroz Zambito creamier. In Peru, Arroz Zambito is often consumed after “anticuchos” – popular and inexpensive meat dishes and it is recommended to garnish arroz zambito with toasted pecans, then serve it at room temperature.
Götlandsk saffranspannkaka is mostly a rice pudding that is made with the usual milk, rice, and sugar to make the pudding, along with cream, eggs, saffron, and almonds. The rice pudding is mixed with saffron, sugar, almonds, and beaten eggs and then this mixture is baked in the oven. When ready, it's cut and served with fruit jams, especially the beloved local dewberry jam, and whipped cream. People make this dish throughout the year, but it's most often served around Christmas and served on important occasions too.