When rice first arrived in Greece in the 4th century B.C., a result of Alexander the Great’s campaigns in India, it was initially used as a form of medicine, usually to cure an upset stomach. With these medicinal roots, it’s no wonder that ryzogalo (ρυζόγαλο, ρύζι + γάλα, with ryzi meaning “rice” and gala meaning “milk”), or rice pudding, is so comforting.
But the soothing mix of milk and rice is by no means unique to Greece: Almost every culture around the globe has its own take on rice pudding, with countless variations in flavors – including cardamom, saffron, rosewater, almonds and pistachios – ingredients and methods. Generally speaking, though, this type of pudding is more often sweet than savory, and is usually baked or boiled.
Sweet rice puddings are common in India, for instance, where they are usually called kheer or phirni (the main difference being that the former is made with whole rice and the latter with ground rice). Phirni is said to originate in Persia, where it’s called ferni or fereni, a smooth dessert likewise made with rice flour. In China, eight treasure rice pudding (ba bao fun), which is topped with eight different kinds of dried or candied fruits and nuts, is a traditional Lunar New Year dessert. In Scandinavian countries, rice pudding served with a knob of butter and sprinkled with plenty of cinnamon sugar is a popular Christmas treat.
Arroz con leche (“rice with milk”) is the Spanish version, although there are many variations (some of which resemble Greek rice pudding). The recipe traveled with the Spaniards when they colonized Latin America, where even more variations evolved over time. Like, for instance, the Venezuelan arroz con coco (“rice with coconut”), the most important dessert during Semana Santa (Holy Week), in the lead up to Easter. Coconut milk is combined with condensed milk to make the pudding, which is then set in the fridge and sprinkled with coconut flakes and cinnamon.
