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's traditional to create a decorative pattern with ground cinnamon using only your 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, roter 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 at the Christmas table and for dinner during the winter months
Risengrynsgrøt/Risgrøt (Norwegian), served with butter, sugar and cinnamon and especially popular at Christmas, usually eaten on 23 December in a celebration called "Lillejulaften" (English: "Little Christmas Eve")
Risgrynsgröt (Swedish), served with sugar and cinnamon and milk or fruit juice sauce, at the Christmas table and for breakfast and dinner during the winter months, especially during Christmas time
Riža na mlijeku (Croatian)
Riz au lait or the moulded Riz à l'impératrice (French)
Ρυζόγαλο (rizogalo, Greek) stovetop or baked, with milk, sugar, vanilla and cinnamon.

Ryż na mleku (Polish)
Sutlija (Bosnian)
Sylt(i)jash or Qumësht me oriz (Albanian)
Сутлијаш or Благ ориз ("Cutliyam", "Blag oriz")(Macedonian), also Лапа (lapa, Audio ) with black poppy seeds
Сутлијаш / Sutlijaš (Serbian)
Мляко с ориз (mliako s oriz) or Сутляш (in certain regions) (Bulgarian) with milk and cinnamon
Tameloriz (Kosovan Albanian)
Tejberizs and Rizsfelfújt (Hungarian) often with raisins or golden raisins, cinnamon and/or cocoa powder; sometimes with almonds (mandula) or walnuts (dió), for dessert or breakfast
Teurgoule (Normandy)
Рисовая каша (Risovaya kasha) (Russian), usually eaten for breakfast, sweetened with sugar and served with a knob of butter
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's traditional to create a decorative pattern with ground cinnamon using only your 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, roter 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 at the Christmas table and for dinner during the winter months
Risengrynsgrøt/Risgrøt (Norwegian), served with butter, sugar and cinnamon and especially popular at Christmas, usually eaten on 23 December in a celebration called "Lillejulaften" (English: "Little Christmas Eve")
Risgrynsgröt (Swedish), served with sugar and cinnamon and milk or fruit juice sauce, at the Christmas table and for breakfast and dinner during the winter months, especially during Christmas time
Riža na mlijeku (Croatian)
Riz au lait or the moulded Riz à l'impératrice (French)
Ρυζόγαλο (rizogalo, Greek) stovetop or baked, with milk, sugar, vanilla and cinnamon.
Ryż na mleku (Polish)
Sutlija (Bosnian)
Sylt(i)jash or Qumësht me oriz (Albanian)
Сутлијаш or Благ ориз ("Cutliyam", "Blag oriz")(Macedonian), also Лапа (lapa, Audio ) with black poppy seeds
Сутлијаш / Sutlijaš (Serbian)
Мляко с ориз (mliako s oriz) or Сутляш (in certain regions) (Bulgarian) with milk and cinnamon
Tameloriz (Kosovan Albanian)
Tejberizs and Rizsfelfújt (Hungarian) often with raisins or golden raisins, cinnamon and/or cocoa powder; sometimes with almonds (mandula) or walnuts (dió), for dessert or breakfast
Teurgoule (Normandy)
Рисовая каша (Risovaya kasha) (Russian), usually eaten for breakfast, sweetened with sugar and served with a knob of butter
Rice pudding