When I researched rice pudding, I found that it is made in nearly EVERY country in the world in some variety. I also discovered that a recipe can vary greatly between people in the same country. Rice pudding was one of my late father’s favorite dishes, and whenever I make it, I am reminded of my dad which makes it extra special for me. 
Rice pudding is made from rice and is usually mixed with water or milk. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener. Rice pudding can be boiled or baked, and it can be thick like a pudding or thin like a drink.
Below is a list of the most common ingredients of rice pudding across the world:
- rice (all types- long-grain, short grain, basmati, jasmine, etc)
- milk (usually a thick milk such as whole, heavy cream or evaporated, etc)
- spices (cinnamon, ginger, nutmeg, cardamon, etc)
- flavorings (orange blossom water, vanilla, almond, orange, lemon, etc)
- sweetener (sugar, honey, brown sugar, etc)
In the US, most rice pudding recipes are based on European immigrants; but more recently, Asian, Middle Eastern and Latin American recipes have become more popular. Below is my Mediterranean Rice Pudding version.
Ingredients
- 1 cup rice (long-grain)
- 3 cups whole milk
- 2 cups water
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon orange blossom water
- Toppings: powdered sugar, pistachios, coconut, raisins (optional)
1. Add rice, whole milk, water and sugar into a large saucepan. Boil for ~40 minutes on medium heat. Stir occasionally until rice is cooked.
2. Add cornstarch and orange blossom water. Cook for an additional 5 to 10 minutes while stirring. (the cornstarch will help thicken the rice pudding; the orange blossom water gives it an authentic Mediterranean flavor!)
3. Allow to cool for 5 to 10 minutes. Place into bowls. You can then select the toppings of your choice. I love pistachios, coconuts and cinnamon. You can serve warm and enjoy or you can refrigerate for at least one hour and serve cold
Makes 4 to 6 servings
March 14th, 2012 at 10:57 am
Delicious!! i just wish it was not so high in carbs.
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Suzy Eats
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March 17th, 2012 at 9:12 am
me too!!!
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March 14th, 2012 at 5:52 pm
I just made a Mediterranean cheese dip and this puts my dip to shame. I love this recipe.
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March 14th, 2012 at 8:11 pm
This sounds delicious! Love the orange blossom water. Yum!
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March 15th, 2012 at 8:46 am
Looks good and we do indulge in rice pudding from time to time. Though mine is more towards an Indian style, I am admiring this version you made. Looks so good and tempting.
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Suzy Eats
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March 18th, 2012 at 6:27 pm
Thanks!
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March 15th, 2012 at 6:12 pm
Looks great! In India our version is called Kheer. Love the addition of orange in yours.
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Suzy Eats
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March 18th, 2012 at 6:27 pm
i love the indian version
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March 16th, 2012 at 9:41 pm
I love rice pudding, whatever country it’s from! Funny how it used to be poor man’s food, and now it’s kinda pricey in grocery stores.
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Suzy Eats
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March 18th, 2012 at 6:27 pm
that is ironic!
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March 17th, 2012 at 5:53 am
It looks so delicious
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Suzy Eats
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March 18th, 2012 at 6:26 pm
Thanks! thanks for stopping by
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March 18th, 2012 at 9:38 pm
looks wonderful hows the baby ?
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Suzy Eats
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March 19th, 2012 at 1:22 pm
he’s good. we are finally getting a schedule together:-)
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March 19th, 2012 at 3:57 am
Rice pudding never looked so delicious
I love how smooth it is and melt-in-your mouth
Cheers
Choc Chip Uru
Latest: Lemon Polenta Raisin Cookies + Mini Citrus Berry Yoghurt Bundt Cakes
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March 19th, 2012 at 6:15 am
Yum….how have I not managed to never have tried this before? Great job.
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March 19th, 2012 at 8:27 am
This looks really really yum! I love rice dishes, so this is a perfect afternoon snack for me.
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March 19th, 2012 at 8:52 am
I love seeing the varieties of rice pudding that abound. This looks so welcoming – the orange blossom water gives it a nice “lightness of being.”
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March 19th, 2012 at 8:54 am
Oh, my hubby would love this! And I’ve finally found another use for my orange blossom water that I use for baklava
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Suzy Eats
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March 19th, 2012 at 1:23 pm
let me know if you try it
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March 19th, 2012 at 10:02 am
Tempting dessert and love the topping you’ve used!
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March 20th, 2012 at 8:32 am
Suzy, this looks really good. It is the kind of dessert that my family will devour. I hope you have a great day. Blessings…Mary
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March 20th, 2012 at 1:49 pm
Yes, rice pudding is so popular and a timeless classic! Yours look delish! No wonder your dad loved it :p
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March 21st, 2012 at 10:51 am
I just stopped by to tell you that you can post anything you want of mine =) I hope you are having a great day.
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March 22nd, 2012 at 9:42 am
Hi Suzy, I’ve missed your blog too. I’ve loads of catching up to do. I’ve recently come around to the idea of rice pudding having suffered the tinned version as a child. It can be such a great dish – love your flavour suggestions.
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May 27th, 2012 at 9:13 am
We make rce pudidng too but we call it kheer and we don’t add cornstarch. It’s delicious. Yours turned out beautifully.
Hope the pregnancy isgoing well
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July 12th, 2012 at 3:48 am
Good thing I found your blog. Your recipes look delicious. Something that I can recommend.
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July 27th, 2012 at 2:11 am
This is amazing! It’s good to read another post from you. Congratulations on your new baby. Cheers!
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Suzy Eats
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August 8th, 2012 at 9:01 pm
Thanks Daisi!
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August 12th, 2012 at 11:37 am
Come back to blogging…i miss you
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