Chances are good you’ve tried rice pudding at least once before. That’s because humans have been eating the dish for thousands of years across the world – but did you know it wasn’t always sweet? As holiday plans and parties get into gear, we’re sharing a last minute recipe for your holiday table, and diving into the delicious history of rice pudding!
The Dessert of Kings
Today, rice pudding is considered a humble dessert – a simple mixture of rice with milk, sugar, and spices. But for centuries, rice pudding held a place of distinction in the royal courts of Europe. The true root of rice pudding is hard to discern – the dish can be traced to multiple culture across millennia, including ancient China, the Byzantine Empire, and ancient India, where rice was a major food source. In India, rice pudding (known askheer) is a staple food that potentially dates back as far as 6000 BCE, as it was included in the Ancient Indian diet prescribed by Ayurveda, an ancient alternative health regime.
However, many early rice puddings did not resemble the sweet dessert we think of today. For example, early renditions of Indian kheer did not use rice at all, instead substituting sorghum, a type of cereal grain. This had changed by the 1300s, when rice pudding was first recorded in Europe. This pudding too, however, lacked in the essential sweetness to the dish – the “Ryse of Flesh” was instead a savory dish, featuring rice with broth, almond milk, and saffron.
A sweetened rice pudding didn’t arrive until the 15thcentury, but by then, rice was already considered the food of the elite. Because rice did not grow well in the European continent, it had to be imported from Asia along the Silk Road or by water. The extensive trade routes made rice an expensive commodity that only the rich could afford.
As the world seemingly grew smaller through the effects of globalization, the import of rice became more affordable and common, and by the 18thcentury, rice pudding was considered an “every day” dish. The gradual decline of the dish continued into the 19thand 20thcenturies, as the “cheap” meal became a staple of children’s school lunches. Today, rice pudding is considered an easy and versatile dessert, which many of us associate with our childhood.
This holiday season, bring back a classic, and try this recipe featured inLost Tea Rooms of Downtown Cincinnati:
Rice Pudding
1 quart milk
½ cup rice
1 tablespoon flour
1 egg
¼ cup milk
Sugar, approximately ¹/3 cup
Salt, approximately ¼ to ½ teaspoon
Put milk in the top of a double boiler. Add rice to cold milk, and cook until the rice is tender. Beat together the flour, egg and milk. Stir this into the rice and cook until it thickens. Stir in a little salt and add sugar to taste.
Serve hot or cold.
Yield: Approximately 6 servings
This recipe is from Depression Era Recipes (copyright September 1989) and has been kindly provided by Patricia R. Wagner. Published by Adventure Publications Inc., Cambridge, MN.
Author’s Note: Whole milk produces a creamier pudding. Try some of these optional additions: ½ teaspoon nutmeg or cinnamon, grated lemon rind, ½ teaspoon vanilla, ½ cup chopped dried apricots, ½ cup raisins.
As typical of many recipes of the time, no measurements were given for the sugar and salt. The approximated measurements worked for me.
FAQs
Use in Christmas tradition
Simple rice pudding (risengrød) can be served all year in Denmark, but is also often seen as a Christmas dish.
What culture invented rice pudding? ›
The origins of rice pudding are thought to be traced back to grain porridges made by Middle Eastern and Indian cooks. Originally thought to have digestive and medicinal properties, early doctors often prescribed rice pudding as a treatment for common ailments.
What was the original Christmas Pudding? ›
The pudding we know today began life as a pottage. This was a kind of broth, including raisins and other dried fruit, spices and wine. It was thickened with breadcrumbs or ground almonds. Not dissimilar to the mince pies of yesteryear, it often included meat or at least meat stock.
Is rice pudding good for you? ›
You've got to love that it's made from simple ingredients like rice, milk, sugar and eggs. While this is a dessert, it does offer some nutritional benefits, including almost 10 grams of protein and 15 percent of the daily recommendation for bone-building calcium per cup.
What is the superstition about Christmas pudding? ›
Superstitions say that Christmas pudding must be prepared with 13 ingredients, which are said to represent Jesus and his twelve disciples. It is also said that the mixture should be stirred in turn from east to west, by each family member, to honour the disciples' journey.
Which country eats rice pudding on Christmas? ›
Rice pudding is made in Norway, Sweden and Denmark for Christmas. The dessert consists of rice porridge mixed with vanilla and whipped cream and served with a red sauce. Adding whipped cream makes the rice pudding very creamy.
What is rice pudding called in America? ›
Arroz con leche (rice with milk) is the Spanish and American type of rice pudding.
Which is the greatest rice pudding in the world? ›
Answer: 1. the greatest rice pudding in the world is kheer. 2.it is the mixture of sweetened milk with a whole rice.
Is rice pudding eaten hot or cold? ›
Depending on where you are in the world, rice pudding can be eaten cold or warm. In the United States, where rice pudding is traditionally served as a dessert, it is usually cold. Whereas in Sweden, for example, rice pudding is warmed and eaten for breakfast.
What is Christmas pudding called in the USA? ›
In America, Christmas Pudding (also known as plum pudding or figgy pudding) is a dish as famous as it is misunderstood.
Christmas pudding might seem a bit strange to Americans
Christmas pudding, also referred to as figgy pudding or plum pudding, is another long-time holiday tradition in the UK.
Why do Christians eat Christmas pudding? ›
Religious significance
It is believed that a Christmas pudding must contain thirteen ingredients. These ingredients each represent Jesus and each of his twelve disciples. Traditionally, brandy is poured over the Christmas pudding and set aflame before serving. The flames are believed to represent Christ's passion.
Is rice pudding good for the elderly? ›
A great source of fibre, calcium and protein, a small portion of rice pudding can make a great snack for older adults. It takes a while to cook a batch of rice pudding up from scratch, but it keeps in the fridge for 3-5 days or can be frozen in bags of individual portions to make it last longer.
Is rice pudding better for you than ice cream? ›
Rice pudding's nutrition information indicates that it's a relatively good dessert choice, when compared to ice cream or other high-calorie, high-sugar choices.
Why do I love rice pudding so much? ›
I love the viscosity, the way the grains remain separate though the dish is a verifiable "pudding," the smattering of ground cinnamon atop . . . it's all terrific. It's also a pretty top-tier comfort food for a bummer of a day, a rainy day, what have you.
What pudding is traditionally eaten on Christmas Day? ›
Well Christmas pudding (also called plum pudding, Christmas pudd or Christmas pud) is traditionally the main dessert served with Christmas dinner in Australia, Ireland, New Zealand, South Africa and other countries, but it's origins are very much British. Plum pudding is a very rich dessert which is boiled or steamed.
Why do people eat pudding on Christmas? ›
It was believed it would bring good luck. In 1644 the Puritans tried to ban the pudding as they said it was 'sinfully rich' and 'unfit for God-fearing people'! In 1714 King George reestablished the pudding and it was enjoyed as a dessert for Christmas.
What do Americans have for pudding at Christmas? ›
Naturally there will be exceptions, but most people in the U.S. do not serve Christmas pudding. Instead we are likely to eat other desserts, often pies ranging from apple or pumpkin to pecan or Mincemeat.
What is Christmas pudding in America? ›
Christmas pudding is generally made from a combination of dried fruit, candied fruit peel, and citrus zests in a dense, sticky sponge cake. It can be flavored with cinnamon, brandy, rum, or other spices for moisture and taste.
