fat), instead of whole milk, enriches the result and intensifies the caramelised flavour. An alternative recipe frequently used in the north of England uses butter instead of cream, adds a small pinch of salt, and requires the pudding mixture to stand for an hour or so prior to being cooked. Such puddings tend to set firmly when cooled, enabling slices to be cut and eaten like cake. If eaten hot, the pudding is traditionally served with cream poured on top in wealthy households, and with full fat milk where cream was not available. A spoonful of sweet jam or conserve is also a very popular topping for the pudding. Clotted cream is often used in the Westcountry. A specific type of rice is available and widely used for rice pudding called "pudding rice". Similar to Arborio rice, its grain is round and short, and when cooked produces a creamier consistency than savoury rice. However, other short grained rice can be used as a substitute. Ready-made, pre-cooked rice pudding sold in tin cans or pots is very widely available in most supermarkets and shops. Because it is canned, it has a very long shelf life. A popular brand is Ambrosia. Some brands are made with skimmed (fat free) milk. European dishes similar to rice pudding Arroz con leche (Spanish) with milk, sugar, cinnamon, lemon zest (whole or grated), sometimes eggs Arroz doce (Portuguese) with sugar, milk, egg yolks, cinnamon sticks and ground cinnamon, lemon peel, vanilla and a pinch of nutmeg can be added. The consistency should be thick, soft and held together. It is traditional to create a decorative pattern with ground cinnamon using only the finger tips. Arroz-esne (Basque) with sugar and milk; sometimes with cinnamon Budino di riso (Italian) with milk, eggs, raisins and orange peel Grjónagrautur (Icelandic), everyday meal, served with cinnamon, sugar and raisins. Milchreis (German) with rice, milk, sugar, cinnamon, apple sauce, rote Grütze or cherries Mlečni riž or Rižev puding (Slovene) Mliečna ryža (Slovak) Молочна рисова каша ("Molochna risova kasha") (Ukrainian), also can appear as кутя (Kutia) for Christmas (served with dried fruits and nuts) Orez cu lapte (Romanian) with milk and cinnamon Riisipuuro (Finnish), served at Christmas time, often with cinnamon and sugar or prune kissel; additionally used as a filling for the traditional Karelian pasty Rijstebrij (Dutch) or Rijstpap (Flemish) Risengrød (Danish), served with butter, sugar and cinnamon or dark fruit juice