Greek Rice Rizogalo Recipe: Creamy, Comforting, and Authentic

Greece’s favorite rice pudding is Rizogalo, which is straightforward, cozy, and subtly scented with cinnamon or vanilla. This creamy dessert, which can be served warm or cold, evokes the memories of Greek family kitchens where rice and milk are cooked in a pot until the mixture is perfectly thick and spoonable.

Using the proper rice, milk, and traditional flavorings, this recipe demonstrates how to make authentic Greek Rizogalo and offers advice on how to achieve that consistently smooth and velvety texture.

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Rizogalo vs. Other Rice Puddings

Greek Rizogalo is a simple pudding made with rice, milk, sugar, and occasionally a little cornstarch for thickness, in contrast to more complex custard-based puddings. It provides pure creamy comfort without requiring any fuss or eggs. Typically, we top it with a dusting of cinnamon, mildly sweeten it, and scent it with vanilla or orange zest.

Ingredients

1/2 cup short-grain rice (such as Arborio)
4 cups whole milk
1/2 cup sugar
1 tsp vanilla extract or 1 strip lemon or orange peel
1–2 tbsp cornstarch (optional, for extra thickness)
Ground cinnamon for serving

How to Make Rizogalo

Rinse rice well under cold water to remove excess starch. In a medium pot, combine rice with 1 cup of water. Increase the heat to a gentle boil and continue cooking until the water absorbs almost completely.

Add milk and simmer over low heat, stirring frequently to prevent sticking. Cook until the rice is tender and the pudding is thickened—about 30–40 minutes.

Stir in sugar and vanilla (or citrus peel). If you like a thicker pudding, dissolve cornstarch in a little cold milk and stir it in, cooking a few more minutes until smooth.

Remove peel if used. Spoon pudding into individual bowls. Serve warm or chill in the fridge until set.

Sprinkle generously with ground cinnamon just before serving.

Tips for Perfect Rizogalo

Use short-grain rice for the creamiest result—long-grain won’t give the same texture.
Stir often so the rice doesn’t stick or scorch at the bottom.
Adjust sugar to taste — Rizogalo is traditionally only lightly sweet.

Serving Suggestions

Serve Rizogalo warm on cool days or chilled in summer. For a twist, add a drizzle of honey or a pinch of orange zest. Some Greek families top it with chopped nuts or dried fruit for extra flavor.

FAQs

Pair with other Greek Desserts or enjoy as part of your Traditional Greek Recipes Collection.