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Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon 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. Some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Rice pudding around the world

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 ingredients are usually found in rice puddings:

rice; white rice (usually short grain, but can also be long grain, broken rice, basmati, or jasmine rice), brown rice, black rice
milk (whole milk, coconut milk, cream or evaporated)
spices (cardamom, nutmeg, cinnamon, ginger, etc.)
flavorings and toppings (vanilla, orange, lemon, rose water; pistachio, almond, cashew, raisin, walnut, etc.)
sweetener (sugar, brown sugar, honey, sweetened condensed milk, dates, fruit or syrups)
eggs (sometimes)
The following is a list of various rice puddings grouped by place of origin.

Middle East, North Africa, West Asia

Moghli (Lebanese) with anise, caraway, and cinnamon
Muhalibiyya (Arabic) with milk, rice flour, sugar, and rosewater
Riz bi haleeb (Levantine), (lit. "rice-with-milk") with rosewater and occasionally mastic
Ρυζόγαλο (rizogalo, Greek) stovetop or baked, with milk, egg, sugar, vanilla and cinnamon
Roz bil-laban (Egyptian), (lit. "rice-with-milk")
Sholezard (Iranian) made with saffron and rose water. Some variations use butter to improve the texture. It is especially served on Islamic occasions in months of Muharram and Ramadan.
Shir-berenj (Iranian) made with cardamom
Sütlaç (Turkish), served as cold; often browned in a salamander broiler and garnished with cinnamon. May be sweetened with sugar or pekmez.
Zarda wa haleeb (Iraqi) rice prepared with date syrup served in the same dish as with rice prepared with milk
Fırın sütlaç (Turkish) baked, with milk, eggs, and cinnamon

South and East Asia

Many dishes resembling rice pudding can be found in Southeast Asia, many of which have Chinese influences. Owing to Chinese usage, they are almost never referred to as rice pudding by the local populations (whether ethnic Chinese origin or not) but instead called sweet rice porridge. The term "pudding" in various modern East Asian languages denotes a cornstarch or gelatin-based jelly-like set dessert, such as mango pudding. The rice pudding dishes that follow are explicitly referred to as such by the originating cultures.

Banana rice pudding (Thai)
Khanom sot sai (Thai)
Bubur Sumsum (Indonesian)
Ketan hitam (Indonesian) black glutinous rice porridge
Tsamporado (Philippines) chocolate rice pudding
Dudhapak (Indian (Gujarati)) with slow-boiled milk, sugar, basmati rice, nuts, and saffron
Firni (Iranian/Tajik/Afghan/Indian/Pakistani/Bangladeshi) with broken rice, cardamom and pistachio, reduced to a paste, and served cold
Kheer (Indian Subcontinent) with slow-boiled milk
Kiribath (Sri Lankan) made with coconut milk
Put chai ko (Hong Kong) made with white or brown sugar, long-grain rice flour with a little cornstarch.
Payasam (South Indian) with slow-boiled milk, sugar/jaggery, and nuts
Phinni/Paayesh (Bengali) with grounded basmati or parboiled rice, cardamom and pistachio; can be served either hot or cold
Pulut hitam (Malaysian/Singaporean) similar to ketan hitam, its Indonesian counterpart