and a little cornstarch. Southeast 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. Banana rice pudding (Thailand) Khanom sot sai (Thailand) Bubur sumsum (Indonesia) Bubur ketan hitam (Indonesia), black glutinous rice porridge Maja blanca (Philippines), milk-and-rice pudding Tsamporado (Philippines) chocolate rice pudding Pulut hitam (Malaysia/Singapore) similar to ketan hitam, its Indonesian counterpart Tibuktíbuk (Philippines), Pampangan milk-and-rice pudding Central and South Asia Dudhapak (Indian (Gujarati)) with slow-boiled milk, sugar, basmati rice, nuts, and saffron Firni (Iranian/Tajik/Afghan/Indian/Pakistani/Bangladeshi) with broken rice, cardamom and pistachio, reduced to a paste, and served cold Kheer (Indian Subcontinent) with slow-boiled milk Payasam (South Indian) with slow-boiled milk, sugar/jaggery, and nuts Paayesh (Bengali) with grounded basmati or parboiled rice, milk, suger/jaggery, cardamom and pistachio; can be served either hot or cold Kiribath, a traditional dish made from coconut milk and rice in Sri Lankan cuisine. Europe Britain and Ireland In the United Kingdom and Ireland, rice pudding is a traditional dessert typically made with high-starch short-grained rice sold as "pudding rice". The earliest rice pudding recipes were called whitepot and date from the Tudor period. Rice pudding is traditionally made with pudding rice, milk, cream and sugar and is sometimes flavoured with vanilla, nutmeg, jam and/or cinnamon. It can be made in two ways: in a saucepan or by baking in the oven. In a saucepan, it is made by gently simmering the milk and rice until tender, and then the sugar is carefully mixed in. Finally, the cream is mixed in, and it can either be left to cool and be served at room temperature, or it can be heated and served hot. It should have a very creamy consistency. When made in the oven, the pudding rice is placed into a baking dish, and the milk, cream and sugar are mixed in. The dish is then placed in the oven and baked at a low temperature for a few hours, until the rice is tender and the pudding has a creamy consistency. While cooking, the pudding may develop a thick crust, which adds an interesting texture to the pudding. It is traditional to sprinkle the top with finely grated nutmeg before baking. Using evaporated milk (9% milk