This authentic Greek rice pudding (Rizogalo) delivers pure comfort in every creamy spoonful.
A beloved classic dessert that combines simple ingredients into a silky-smooth treat, this recipe yields four generous portions at just 280 calories each.
The perfect balance of carbohydrates and protein makes it an ideal after-dinner indulgence or afternoon pick-me-up.
Ready in just 40 minutes, this traditional Greek delight brings a touch of Mediterranean warmth to your table.
Ingredients for Greek Rice Pudding (Rizogalo)
- Arborio Rice: 100g (3.5 oz), perfect for creating creamy texture
- Whole Milk: 1200ml, creates the rich, velvety base
- Sugar: 60g (2 oz), adds just the right sweetness
- Vanilla Extract: 1/2 teaspoon, enhances overall flavor
- Citrus Zest: Orange or lemon peel (optional), adds refreshing aroma
Step-by-Step Instructions
- Initial Heating: Combine milk and rice in a large heavy-bottomed pan, heat until just below boiling point while stirring
- Slow Cooking: Reduce heat to medium-low, cook for 30-40 minutes with occasional stirring until thick and creamy
- Flavor Addition: Remove from heat, stir in sugar and vanilla extract until completely dissolved
- Thickening Tip: If needed, mix 1 tsp cornstarch with water and stir into pudding for extra thickness
- Cooling Process: To prevent skin formation, place pudding over a bowl of ice cubes and stir until cool
- Serving: Pour into individual bowls, sprinkle with cinnamon, and refrigerate until ready to serve
Cooking Techniques
Let me share a few tips to help you make perfect rizogalo every time! The secret to silky-smooth Greek rice pudding lies in gentle, patient cooking.
Keep your heat low and stir often – this stops the milk from sticking to the bottom of the pan and burning.
Think of it like taking a leisurely stroll rather than running a race. Your rice will thank you by becoming wonderfully tender, and your milk will transform into a creamy dream!
Storage Tips
Rice pudding loves to stay fresh in the fridge for up to 3 days. Pop it into airtight containers once it’s completely cool.
Here’s a neat trick: place plastic wrap directly on the surface of the pudding before putting the lid on – this prevents that lovely pudding skin from forming.
When you’re ready to enjoy it again, let it sit at room temperature for about 15 minutes. If it seems too thick, just stir in a splash of warm milk until you get the texture you love.
Serving Suggestions
While a sprinkle of cinnamon is the classic Greek way to enjoy rizogalo, you can get creative!
Try a drizzle of honey, a handful of chopped pistachios, or some fresh berries on top. Serve it warm for a cozy treat or chilled for a refreshing dessert.
It’s lovely after dinner, but Greeks also love it as an afternoon pick-me-up with a cup of coffee. For extra points, serve it in pretty glass bowls to show off those creamy layers!
Variations
Make this recipe your own! Switch up the flavors by using different spices – try cardamom or vanilla bean instead of vanilla extract.
Love extra richness? Replace some of the whole milk with heavy cream. For a dairy-free version, coconut milk works beautifully and adds a tropical twist.
You can even play with different rice types – while Arborio is traditional, other short-grain rice varieties will work too. Just remember to adjust cooking times as needed.
Greek Rice Pudding (Rizogalo)
Equipment
- large heavy bottomed saucepan
Ingredients
Main Ingredients
- 100 g Arborio rice (3.5 oz.)
- 1200 ml whole milk
- 60 g sugar (2 oz.)
- 1/2 tsp vanilla extract
- 1 orange or lemon peel zest optional
Instructions
- To prepare this delicious Greek rice pudding recipe, heat the milk and rice in a large heavy bottomed saucepan. Simmer over medium heat, stirring constantly, until it comes to just below boiling point. Reduce the heat to medium-low and gently cook, stirring occasionally, for 30-40 minutes until the pudding is thick and the rice is tender. (If you like to add some extra flavour to your Greek rice pudding, add some lemon peel or orange zest)
- When preparing a Greek rice pudding, it is very important to simmer at low temperatures and to stir the mixture, so that the milk doesn’t burn and the rizogalo doesn’t stick on the bottom of the pan.
- Remove the pan from the stove and add the sugar and the vanilla extract, stirring, until the sugar dissolves. (If the rizogalo needs to thicken a little bit more, dilute 1 tsp cornstarch in some water, add in the mixture and cook for a few more minutes.)
- If you don’t serve the Greek rice pudding right away, it will form a crust. A little trick to avoid that is to pour the mixture in a large bowl and place over a bowl filled with ice cubes. Then stir the mixture until cold. Spoon the rizogalo into individual bowls and store in the fridge.
- Serve this traditional Greek rice pudding as a delicious dessert or mid-day snack with a sprinkle of cinnamon. Enjoy!