6 desi Indian dishes among Top 32 Rice Puddings in the World

In India, rice as a staple food not just dominates the main course, it is equally celebrated as a snack and dessert ingredient. Easily digestible and gentle on the stomach, rice is naturally gluten-free, making it suitable for those with gluten intolerance. It is rich in fibre and is said to help maintain stable blood sugar levels. Celebrating the versatility of this grain Taste Atlas recently released a list of Top 32 Rice Puddings in the world, of which 6 places are ruled by desi Indian rice dishes. For the “Top 32 Rice Puddings in the World” list until April 15, 2026, 2,496 ratings were recorded, of which 1,576 were recognized by the system as legitimate. Scroll down to know about the six Indian dishes and what makes them so special.

According to the website, Phirni is a dessert made with ground rice that's cooked in milk and flavored with almonds, saffron, and cardamom. Traditionally served in small clay bowls known as shikoras, phirni is always eaten well-chilled and garnished with nuts, rose petals, and often with silver paper or chandi warq to make it even more luxurious.

As per the website, it is also called payasam and is an ancient Indian dessert, made by boiling rice, wheat, or tapioca with milk and sugar, and it can be additionally flavored with dried fruits, nuts, cardamom, and saffron. It is believed that the dessert originated 2000 years ago in the Lord Jagannath Temple in Orissa. Traditionally, it was made as an offering to the gods.

It is a sweet and buttery dish made with 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, Taste Atlas websie states. It is traditionally served alongside savory donuts called vadas and coconut chutney.

It is also a rice pudding and 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. Later, 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.

This sweet dish of Gujarat consists of milk, rice, and sugar. It is typically flavored with spices such as cardamom, nutmeg, or saffron, and a variety of dry fruit and nuts such as almonds, pistachios, and charoli (also known as chironji).

This is a savory Tamil dish made with rice and moong dal (yellow split lentils). The name "ven" in Tamil means white, referring to the dish's light-colored appearance, while "pongal" means to boil over, symbolizing prosperity and abundance. Along with rice, it uses a tempering of black pepper, cumin, curry leaves, and ghee. It also uses cumin, ginger, and cashews for added flavor.