Rice pudding may be most familiar as a dessert, but it can also be made into a savoury dish; it's all down to what additional ingredients are used to make it.
There is a huge amount of variation in the recipes for rice pudding, from country to country and region to region within the countries. The one thing they all have in common, is, pretty obviously, rice, which is a seed and classed as a cereal grain. Short grain white rice is the most common variety of rice used, but it is not the only one. Long grain and other types such as basmati, brown and black rice are all used in some variants.
Even how it is cooked can vary. Some recipes boil it, whilst others bake it. The most basic dessert puddings will also include such things as milks, spices, flavourings, sweeteners and eggs, but again, these can all vary in type. The most popular North American recipe for rice pudding is very simple, being made from long grain white rice, milk and sugar, and may have spices and raisins added too. Maple syrup is sometimes used as an alternative for the sweetener. There are many other variations, with many descended from European dishes.
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