Editing Rice pudding (section)

===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>{{Cite web|url=https://www.bbc.co.uk/food/pudding_rice|title=Pudding rice recipes - BBC Food|website=www.bbc.co.uk}}</ref>

The earliest rice pudding recipes were called ''whitepot'' and date from the Tudor period.<ref>{{Cite web|url=http://historicalfoods.com/whitepot-rice-pudding-recipe|archive-url=https://web.archive.org/web/20110624013033/http://historicalfoods.com/whitepot-rice-pudding-recipe|title=historicalfoods.com - historicalfoods Resources and Information.|archive-date=June 24, 2011|website=historicalfoods.com}}</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.

[[File:Baked Rice Pudding.jpg|thumbnail|right|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 [[Northern England|north of England]]{{according to whom|date=October 2012}} 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 also a very popular topping for the pudding. [[Clotted cream]] is often used in the [[Westcountry|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 [[supermarket]]s and [[convenience store|corner shops]], either chilled in pots or ambient in [[tin can]]s, which has a long [[shelf life]]. A popular brand is [[Ambrosia (food)|Ambrosia]].<ref>{{Cite web |title=Leading dessert and topping brands in the UK 2017-2020 |url=https://www.statista.com/statistics/303876/leading-dessert-and-topping-brands-in-the-uk/ |access-date=2022-03-10 |website=Statista |language=en}}</ref> Some brands are made with skimmed (fat free) milk.
[[File:ArrozDoce.jpg|thumb|Portuguese {{Lang|pt|arroz doce}} served for Christmas]]
[[File:Lapa1.jpg|thumb|Armenian [[Lâpa|lapa]] with black poppy seeds]]

====European dishes similar to rice pudding====
* {{Lang|es|Arroz con leche}} (Spanish) with milk, sugar, cinnamon, lemon zest (whole or grated), sometimes eggs
* {{Lang|pt|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.
* {{Lang|eu|Arroz-esne}} (Basque) with sugar and milk; sometimes with cinnamon
* {{Lang|it|Budino di riso}} (Italian) with milk, eggs, raisins and orange peel
* {{Lang|is|Grjónagrautur}} (Icelandic), everyday meal, served with cinnamon, sugar, raisins and {{Lang|is|lifrarpylsa}} 'liver sausage'.
* {{Lang|de|[[Milchreis]]}} (German) with rice, milk, sugar, cinnamon, and applesauce.
* {{Lang|sl|Mlečni riž}} or {{Lang|sl|Rižev puding}} (Slovene)
* {{Lang|sk|Mliečna ryža}} (Slovak)
* {{Lang|uk|Молочна рисова каша}} / {{Lang|uk-latn|molochna risova kasha}} (Ukrainian), also can appear as {{Lang|uk|кутя}} (''[[kutia]]'') for Christmas (served with dried fruits and nuts)
* {{Lang|ro|Orez cu lapte}} (Romanian) with milk and cinnamon
* {{Lang|fi|Riisipuuro}} (Finnish), served at Christmas time, often with cinnamon and sugar or prune [[kissel]]; additionally used as a filling for the traditional [[Karelian pasty]]
* {{Lang|nl|Rijstebrij}} (Dutch) or {{Lang|nl|Rijstpap}} (Flemish)
* {{Lang|da|Risengrød}} (Danish), served with butter, sugar and cinnamon or dark fruit juice at the Christmas table and for dinner during the winter months
* {{Lang|no|Risengrynsgrøt/risgrøt/riskrem}} (Norwegian), served with butter, sugar and cinnamon and especially popular at Christmas, usually eaten on 23 December in a celebration called {{Lang|no|Lillejulaften}} 'Little Christmas Eve'
* {{Lang|sv|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
* {{Lang|hr|Riža na mlijeku}} (Croatian)
* {{Lang|fr|Riz au lait}} or the moulded ''[[riz à l'impératrice]]'' (French)
* {{Lang|el|Ρυζόγαλο}}/{{Lang|el-latn|rizogalo}} ([[Greek cuisine|Greek]]) stovetop or baked rice pudding, with milk, sugar, vanilla and cinnamon.<ref name=CFVM>{{cite web|last1=Hadjittofi|first1=Petroula|title=Ρυζόγαλο|url=http://foodmuseum.cs.ucy.ac.cy/web/guest/parsintages/civitem/3102|website=foodmuseum.cs.ucy.ac.cy|publisher=Cyprus Food Virtual Museum|access-date=27 November 2015|language=el}}</ref>
* {{Lang|pl|[[Ryż na mleku]]}} (Polish)
* {{Lang|bs|[[Sutlijaš]]}} (Bosnian)
* {{Lang|sq|Sylt(i)jash}} / {{Lang|sq|[[qumësht me oriz]]}} (Albanian)
* {{Lang|mk|Сутлијач}} / {{Lang|mk|Благ ориз}} ({{Lang|mk-latn|sutliyach}}, {{Lang|mk-latn|blag oriz}}) (Macedonian), also {{Lang|mk|Лапа}} ({{Lang|mk-latn|lapa}}, {{Audio|Ru-лапа.ogg|Audio}}) with black poppy seeds
* {{Lang|sr|Сутлијаш}} / {{Lang|sr-latn|sutlijaš}} (Serbian)
* {{Lang|bg|Мляко с ориз}} ''/'' {{Lang|bg-latn|mliako s oriz}}, or {{Lang|bg|Сутляш}} in certain regions (Bulgarian) with milk and cinnamon
* {{Lang|sq|Tameloriz}} (Kosovan Albanian)
* {{Lang|hu|[[Tejberizs]]}} and {{Lang|hu|[[rizsfelfújt]]}} (Hungarian) often with raisins or golden raisins, cinnamon or cocoa powder, sometimes with almonds or walnuts; for dessert or breakfast
* ''[[Teurgoule]]'' (Normandy)
* {{Lang|ru|Рисовая каша}} / {{Lang|ru-latn|[[risovaya kasha]]}} (Russian), usually eaten for breakfast, sweetened with sugar and served with a knob of butter

====Nordic countries====
[[File:Risifrutti på Konsum 2015.jpg|thumb|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 {{Lang|da|risengrød}} (Danish), {{Lang|no|risengrynsgrøt or risgrøt/risgraut}} (Norwegian), {{Lang|sv|risgrynsgröt}} (Swedish), {{Lang|fi|riisipuuro}} (Finnish), {{Lang|is|grjónagrautur}} {{IPA|is|ˈkrjouːnaˌkrœyːtʏr̥|}}, {{Lang|is|hrísgrautur}} {{IPA|is|ˈr̥iːs-|}} or {{Lang|is|hrísgrjónagrautur}} (Icelandic), and {{Lang|fo|rísgreytur}} (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 [[Orange (fruit)|oranges]] and is then called {{Lang|sv|apelsinris}}. {{Lang|da|[[Risalamande]]}} (Danish, after French ''{{Lang|fr|riz à l'amande}}'', rice with almonds) is cold {{Lang|da|risengrød}} with [[whipped cream]], [[vanilla]], and chopped [[almond]], often served with hot or chilled cherry (or strawberry) sauce. In [[Norway]], the dessert is called {{Lang|no|riskrem}} and served with red sauce (usually made from strawberries, raspberries or cherries). Rice cream dessert is called {{Lang|sv|ris à la Malta}} in Sweden, while what is referred to as ''{{Lang|sv|risgrynspudding}}'' 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 {{Lang|sv|julegröt}}''/''{{Lang|no|julegrøt}}''/''{{Lang|da|julegrød}}''/''{{Lang|fi|joulupuuro}} (Yule porridge) or {{Lang|sv|tomtegröt}}''/''{{Lang|da|nissegrød}}. The latter name is due to the old tradition of sharing the meal with the guardian of the homestead, called {{Lang|sv|[[tomte]]}} or {{Lang|no|nisse}} (see also ''[[blót]]''). In [[Finland]], Christmas rice porridge is sometimes eaten with a [[kissel]] or [[compote]] made of dried [[prune]]s.

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 {{Lang|da|risalamande}} served as dessert at {{Lang|da|julefrokost}} (Christmas lunch) or on Christmas Eve. In Norway, it is commonly served as lunch or early dinner on Christmas Eve or the day before, {{Lang|da|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.