Rizogalo - Greek Rice Pudding
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.
Servings 4
Calories 175kcal
Ingredients
- 310 grams / 1 ¼ cups water
- 95 grams / ½ cup arborio or other short grain rice
- 480 grams / 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.
Nutrition
Calories: 175kcal