*Arroz con leche around the world:

In Great Britain and Ireland, the earliest recipes for rice pudding were called whitepot and date back to the Tudor period.

Here it is traditionally made with milk, cream (replaced by butter in the north of England), and sugar, sometimes flavored with vanilla, nutmeg, jam, and/or cinnamon. Cooked in a saucepan or baked in the oven.

The Teurgoule is a typical rice pudding from Normandy: rice cooked in milk, sweetened with sugar, flavored with cinnamon and sometimes nutmeg.

Cooked in an earthenware dish for several hours. The long cooking creates a thick, caramelized brown crust.

The Puerto Rican Arroz con dulce is made with pearl rice, coconut cream, milk, butter, spices, ginger, raisins, rum, and sugar.

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Charles Dickens mentions rice pudding in A Schoolboy’s Story, Jane Austen instead in Emma.