Rizogalo - Greek Rice Pudding

This creamy Rizogalo - Greek Rice Pudding is made with simple ingredients like rice, milk, sugar, and a hint of cinnamon for a dish that is a staple in Greek homes. Perfectly sweet and smooth, this is an easy dessert that’s enjoyed warm or chilled.

Ingredients and substitutions for Rizogalo - Greek Rice Pudding

• Arborio rice: The usual rice for rice pudding is arborio or risotto rice as its a shorter grain that doesn't need washing because we want those starches to thicken up the liquids.
• Milk: Traditionally made with whole milk for the ultimate creaminess in the rice pudding. You could absolutely replace with non dairy milk here.
• Sugar: Superfine or caster sugar is best here because of how easily it dissolves and ensures our mixture is smooth whilst adding sweetness without adding additional flavors to our pudding. Raw sugar or light brown sugar are good substitutes, though the result might be a caramel undertone to the dish.
• Vanilla extract: The flavor powerhouse that infuses the pudding with a beautiful depth of flavor. You could add a little vanilla paste or teaspoon of vanilla sugar to up the flavor at the same time you add the extract.
• Flour: The flour acts as a thickener here, you could replace in equal measure with cornstarch to keep this gluten free.
• Ground cinnamon: Traditionally served with ground cinnamon on top, this adds a great nuance to the pudding, but you could omit, if you prefer.

See recipe card for quantities.

How to make Rizogalo - Greek Rice Pudding:

Step 1: Pudding base: Simmer the rice with just enough water to cover it, until soft and almost dissipated.

Step 2: Simmer: Add the milk to the rice and simmer until thickened.

Step 3: Slurry: Stir the flour into the ¼ cup of water and mix until smooth.

Step 4: Thickened: Pour into the rice and stir, cooking until thickened.

Step 5: Vanilla: Remove from the heat and add the vanilla extract to the rice.

Step 6: Bowl up: Spoon the rice into your serving bowls and sprinkle over the ground cinnamon.

Step 7: Serve up: Serve warm or cold and dig in!

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Rizogalo - Greek Rice Pudding

Sylvie Taylor

This Rizogalo - Greek Rice Pudding is perfectly sweet and smooth for an easy dessert that’s enjoyed warm or chilled. This is a beloved recipe throughout Greece for a comforting dish that is ideal for breakfast or after a meal.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Breakfast, Dessert

Cuisine Greek

Servings 4

Calories 175 kcal

Ingredients

  

1x2x3x

• 310 milliliters / 1 ¼ cups water
• 95 grams / ½ cup arborio or other short grain rice
• 500 milliliters / 2 cups milk
• 12 grams / 1 ½ tablespoons plain flour
• 100 grams / ½ cup superfine/caster sugar
• 1 teaspoon vanilla extract
• Ground cinnamon to serve

Instructions

 

• Pour 1 cup of the water into a small saucepan and place on high heat until boiling.
• Reduce the heat to medium low and pour in the rice.
• Stir and cover with a lid, slightly ajar until most of the water has dissipated, approximately 10 minutes.
• Pour in the milk and cook on low for 25 minutes, stirring occasionally until bubbling thickly.
• Meanwhile, stir the ¼ cup water and flour together until a smooth slurry.
• Stir in the slurry and toss in the sugar, stirring to combine and returning to medium heat for 10 minutes.
• Remove from the heat and stir in the vanilla extract.
• Spoon into your serving bowls and sprinkle over the ground cinnamon.
• Serve warm or cold.
• Dig in and enjoy!

Notes

• Arborio rice: The usual rice for rice pudding is arborio or risotto rice as its a shorter grain that doesn't need washing because we want those starches to thicken up the liquids.
• Milk: Traditionally made with whole milk for the ultimate creaminess in the rice pudding. You could absolutely replace with non dairy milk here.
• Flour: The flour acts as a thickener here, you could replace in equal measure with cornstarch to keep this gluten free.
• Best kept: Stored in an airtight container in the refrigerator for 4–5 days. It may thicken as it sits, so add a splash of milk when reheating or before serving chilled.

Adapted from Greek Boston

Nutrition

Calories: 175kcal

Keyword eggless, pudding

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