Editing Rice pudding (section)

====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]]