16 Worst Rated Rice Puddings
in the World

Shir birinj is a classic Iranian dessert that consists primarily of rice cooked slowly in milk, sweetened with sugar, and often flavored with rosewater or cardamom. The roots of shir birinj trace back to Persian culinary traditions that emphasize the use of rice and dairy to create soft-textured, aromatic desserts. The slow simmering of rice in milk allows the grains to absorb the liquid fully, resulting in a creamy and smooth consistency that is both satisfying and soothing. Over time, the recipe has been adapted in households across Iran, each adding subtle variations such as saffron threads or nuts to enhance the sensory experience. Preparation begins by rinsing and soaking short-grain rice, which is then combined with milk, sugar, and a touch of flavoring like rosewater or cardamom. The mixture is gently cooked over low heat, stirred regularly to prevent sticking and to develop a creamy texture as the rice softens. Once the desired consistency is reached, shir birinj is typically garnished with crushed pistachios, cinnamon, or rose petals before serving. It is enjoyed warm or chilled, depending on personal preference and seasonal customs. Shir birinj continues to be a beloved dessert throughout Iran, commonly served in homes, cafes, and at celebrations.Expand

Rýžový nákyp is a traditional and Slovak rice pudding that is often served as the main course. It consists or rice cooked in milk that is chilled and combined with egg yolks, sugar, butter, vanilla, and beaten egg whites. The mixture is later mixed with fruit, topped with a thick layer of beaten egg whites, and baked until completely set. It is usually made with cherries or peaches, and the fruit is occasionally dispersed between the layers of rice. Although it is a sweet dish, it is mostly eaten as a second course or as the main dish. Rýžový nákyp is usually preceded by a hearty bowl of soup.Expand

Often prepared by grandmas throughout Italy on Sundays and holidays, budino di riso is a sweet Italian rice pudding. In its most basic form, the dessert is made with a creamy combination of rice, eggs, butter, and milk flavored with vanilla, lemon, or cinnamon. Modern versions are sometimes made with shortcrust pastry that acts as a bed for the rice pudding, and the whole concoction is then sprinkled with icing sugar. It is recommended to use either arborio or carnaroli rice because of the starch which gives the pudding a smooth and creamy texture.Expand

The traditional Levantine rice pudding called meghli is a vegan, gluten, and dairy-free dish that is traditionally consumed to celebrate the birth of a baby. It is also said that the brown color of the spiced pudding is symbolic for the richness of soil, while the rough texture of the nuts on top represents growing seeds. In addition to those symbolic meanings, the caraway in the pudding is thought to assist new mothers with lactation and bloat reduction. Meghli is made with rice flour, caraway, water, sugar, spices, a variety of nuts and spices, and is then cooked over low heat until the mixture can hold itself when tilted. It can be enjoyed both warm or cold.Expand

Pongal is a rice pudding that is usually eaten during special or ceremonial occasions in Southern India and Sri Lanka. It is usually cooked in a clay pot over an open fire. Milk and water are boiled first, and according to Tamil beliefs, if the liquid spills over the pot it will bring good luck and prosperity to the family. The preparation of pongal is a family affair because each family member ceremonially adds a handful of rice to the pot. Subsequently, remaining rice is added to the dish with sweet (sakkarai) or savory (ven) ingredients. Pongal is served on banana leaves, and before it is consumed the entire family says their prayers to the Sun god. If there is any pongal left, it is usually shared with friends and relatives. The dish originated among the Sri Lankan Tamil ethnicity and the name of the dish is derived from Thai Pongal, a festival celebrated on January 14th, symbolizing the end of the harvest season, the Tamil equivalent to Thanksgiving. On that day, pongal is prepared in many Tamil households around the world.Expand

Riz au lait is a traditional dessert based on rice. It's made by slowly cooking rice with sugar, vanilla and milk until the mixture thickens and the rice is fully cooked. Some recipes date back as far as the 14th century, when the dish was made with broth or almond milk. Riz au lait was also often served to the aristocracy, and it was seasoned with sugar and saffron, both very rare and expensive at the time. From the 16th century onwards, riz au lait became more common among peasants, but the dish was reserved for holidays. Interestingly, there is a more elaborate version of the dish called riz a l'imperatrice - it's made with the addition of alcohol and candied fruit.Expand

Greek-style rice pudding is a popular dish that is usually enjoyed as a sweet breakfast, a light afternoon snack, or a comforting dessert. In its basic form, it consists of rice and milk that are slowly cooked and vigorously stirred until they transform into a thick, almost custard-like treat. The base is often enriched with citrus or vanilla and is occasionally thickened with egg yolks or cornstarch. Whether it is enjoyed lukewarm or well-chilled, rice pudding is typically served with a sprinkle of cinnamon.Expand

This sweet, buttery dish is made with freshly harvested new rice, jaggery and ghee (clarified butter), with the addition of dried coconut, sesame seeds, raisins, milk, and cashew nuts. Sakkarai pongal is traditionally prepared as an offering to the Sun God during Makar Sankranti, a three-day harvest festival in mid-January, celebrated in the states of Tamil Nadu, Karnataka, and Andhra Pradesh. The rice is typically cooked outdoors over a fire, with the cooking pots turned to the East, where the sun rises, and it is also customary to allow the dish to pongal, meaning to boil over during cooking, which symbolizes an abundance of food. This creamy, aromatic porridge is traditionally served alongside savory donuts called vadas and coconut chutney.Expand

Kamby arro is a traditional version of a rice pudding. The name is derived from the Guarani words for milk - kamby, and rice - arro. The dessert is made with milk, rice, sugar, and lemon zest. There is also a version in which vanilla is added to the rice pudding for extra flavor. Before serving, kamby arro must be chilled and it is always generously dusted with cinnamon.Expand

Teurgoule is a classic French rice pudding from Normandy that's even been proclaimed ''the mother of all rice puddings'' by some people. It's made with full-fat Normandy milk, rice, sugar, salt, and cinnamon (and sometimes nutmeg as well). The ingredients are slowly cooked in the oven at a low temperature in an earthenware bowl, and the rice pudding is done when the top develops a crust and the excess liquid has evaporated. In the past, teurgoule was cooked in a wood-fired bread oven, in the leftover embers that remained at the end of the day's baking. Traditionally, this creamy rice pudding is served with fallue brioche and a glass of local cider.Expand