9 must-try Rice desserts from different corners of the world

Rice as a grain is mostly associated with savoury dishes. From pulao, pancakes, idlis, to biryanis and dosa, rice as a versatile ingredient is mostly soaked and then cooked with a melange of spices and enjoyed with curries or stews. But, did you know that this staple is also enjoyed as a dessert across the world too? This piece of information explores the world of rice as a dessert that makes every meal complete.

This is a Turkish oven-baked rice pudding and is made with water, milk, sugar, rice, and rice flour. It is a simple, light dessert that is said to have origins in the Ottoman cuisine. Although it has been traditionally flavored with rose water, the modern versions often incorporate vanilla as a flavoring.

It is a Thai rice pudding and is prepared with glutinous rice that is first steamed, then doused in sweetened coconut milk. Lastly, the rice is served sided with slices of fresh mango.

This one is native to Punjab state of India and 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.

This dessert is native to Peru and is a rice pudding, traditionally sweetened with unrefined sugar and flavored with raisins, aniseed, and coconut. This dessert is said to have originated in the 1800s, and it was originally made with water, but over time, cooks started to add milk to give arroz zambito a creamier texture.

Native to Denmark, it is a rice dessert prepared during Christmas celebrations. It is a rich, creamy dish made with rice pudding, whipped cream, and almonds, served cold with a warm cherry sauce.

As per Taste Atlas, it is a Persian rice pudding known for its vivid golden color and aromatic combination of saffron, rosewater, and cardamom. This dessert is closely associated with Iran, where it is often prepared for special occasions, religious ceremonies, and gatherings that bring families and communities together. The name translates to “yellow flame,” a reference to the bright hue imparted by saffron, which is considered the most prized spice in Persian cuisine.

Also known as Payasam, it is an ancient Indian dessert and is made with rice, milk, sugar, cardamom, and nuts. It is believed that the dessert originated 2000 years ago in the Lord Jagannath Temple in Orissa. the Taste Atlas website states.

This one is native to Spain and is made with rice, milk, sugar, cinnamon sticks for flavoring, and either lemon or orange peel.Some are baked in the oven, while the others are made on the stovetop. The dessert can be served warm or cold, and it is recommended to garnish it with some ground cinnamon on top.

It is prepared with chocolate, glutinous rice and is blended with sugar and cocoa powder. The origins of the dish derive from a Mexican chocolate-based drink known as champurrado, which was introduced during the colonial period.

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