This article needs additional citations norwegian rice porridge verification. Please help improve this article by adding citations to reliable sources. Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. 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. 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 is a list of various rice puddings grouped by place of origin. May be sweetened with sugar or pekmez. Some variations use butter to improve the texture. Many dishes resembling rice pudding can be found in Southeast Asia, many of which have Chinese influences. Kiribath, a traditional dish made from coconut milk and rice in Sri Lankan cuisine.
In the United Kingdom and Ireland, rice pudding is a traditional dessert typically made with high-starch short-grained rice sold as “pudding rice”. The earliest rice pudding recipes were called whitepot and date from the Tudor period. It can be made in two ways: in a saucepan or by baking in the oven. In a saucepan, it is made by gently simmering the milk and rice 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 be served at room temperature, or it can be heated and served hot. It should have a very creamy consistency. 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 an interesting texture to the pudding.
It is traditional to sprinkle the top with finely grated nutmeg before baking. An alternative recipe frequently used in the north of England 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. 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 sold in tin cans or pots is very widely available in most supermarkets and shops.
Because it is canned, it has a very long shelf life. The consistency should be thick, soft and held together. It’s traditional to create a decorative pattern with ground cinnamon using only your finger tips. In the Nordic countries, rice porridge is a common breakfast and sometimes lunch. It is made as a warm dish from rice cooked in milk. In Iceland, it is sometimes served with cold slátur, a type of liver sausage. The rice porridge dinner is used as a basis for rice cream dessert.