Rice Pudding Origin Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Source:- Google.com.pk

Rice pudding origin Biography

The following is a list of various rice puddings grouped by place of origin.
Africa

M'halbi with cinnamon and rosewater or plain water.
Roz be laban 
Middle East

Roz be Haleeb 
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 (Cambodian)
Bubur Sumsum (Indonesian)
Ketan hitam (Indonesian) black glutinous rice porridge
Tsamporado (Philippines) chocolate rice pudding
Dudhapak (Gujarati) with slow-boiled milk, sugar, basmati rice, nuts, and saffron
Firni (Tajik/Afghan/Pakistani/Indian) with broken rice, cardamom and pistachio, reduced to a paste, and served cold
Kheer (Nepal/Indian/Pakistani) with slow-boiled milk
Kiribath (Sri Lankan) made with coconut milk
Moghli (Lebanese) with anise, caraway, and ginger
Muhalibiyya (Arabic) with milk, rice flour, sugar, and rosewater
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
Riz bi haleeb (Eastern) or ruz bil-laban (Egyptian), (lit. "rice-with-milk") (Arab) with rosewater and occasionally mastic
Shir-berenj/ (Tajik, Afghan, and Iranian)
Shola-e zard (Tajik, Afghan, and Iranian) with saffron
Şorbeşîr (Kurdish) with cinnamon
Zarda wa haleeb (Iraqi) rice prepared with date syrup served in the same dish as with rice prepared with milk
Canada and the United States[edit]

In Canada and the United States, most recipes come from European immigrants.
 In the latter half of the twentieth century, Asian, Middle Eastern, and Latin American recipes have also become more common.
 In New England, a popular pudding is made with long grain rice, milk, sugar, or in Vermont, maple syrup.
 This may be combined with nutmeg, cinnamon, and/or raisins. 
The pudding is usually partially cooked on top of the stove in a double boiler, and then "finished" in an oven.

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