Rizogalo (Greek Rice Pudding)
Rizogalo is a traditional Greek dessert, slightly sweet, made with rice, milk, and sugar, infused with vanilla and sprinkled with cinnamon.
Ingredients
- ½ cup short-grain rice (100 grams) - (Arborio or Glace)
- 4 cups whole milk (1 liter)
- ½ cup sugar (100 grams)
- 1 cup water (240 ml)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (plus more for garnish)
- 2 tbsp cornstarch (optional, for thicker texture)
- 3 tbsp cold milk (if using cornstarch)
- A pinch of salt
- Lemon or orange zest (optional, for aroma)
- Chopped nuts (almonds, walnuts) or dried fruit, for garnish
Instructions
Cook the rice:
- In a medium saucepan, bring 1 cup of water to a boil.
- Add the rice and a pinch of salt.
- Lower the heat and simmer until the water is almost absorbed (about 10 minutes), stirring occasionally.
Add the milk and sugar:
- Pour in the milk and stir in the sugar.
- Cook over low heat, stirring frequently, until rice is soft and the mixture thickens (about 30 minutes).
- Keep the heat gentle to prevent milk from scorching.
Thicken the pudding (optional):
- For a creamier, thicker texture: dissolve 2 tbsp cornstarch in 3 tbsp cold milk.
- Slowly add to the pudding while stirring constantly.
- Cook for another 2–3 minutes until it reaches the desired consistency.
Flavor and serve:
- Remove from heat and stir in the vanilla extract and citrus zest (if using).
- Pour into individual serving bowls.
- Sprinkle with cinnamon and garnish with nuts or dried fruit.
Enjoy warm or chilled:
- Serve warm for a cozy dessert or chill in the fridge for a refreshing treat.
- If refrigerating, cover with plastic wrap to prevent a skin from forming.
Notes
Tips & Variations:
- For extra richness, replace part of the milk with cream.
- Add a cinnamon stick or whole cloves during cooking for a deeper flavor, then remove before serving.
- Pairs beautifully with honey or a spoonful of fruit preserves.
Nutrition
Calories: 210kcal
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