Description
Greece’s favorite rice pudding, Rizogalo, is creamy, comforting, and delicately flavored with cinnamon or vanilla. This traditional dessert brings the taste of Greek family kitchens to your table, served warm or chilled.
Ingredients
Scale
- 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
Instructions
- Rinse rice well under cold water to remove excess starch.
- In a medium pot, combine rice with 1 cup of water. Bring to a gentle boil and cook until the water is almost absorbed.
- Add milk and simmer over low heat, stirring frequently to prevent sticking. Cook until rice is tender and pudding is thickened, about 30–40 minutes.
- Stir in sugar and vanilla extract (or citrus peel). If using cornstarch, dissolve it 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 before serving.
Notes
Use short-grain rice for the best creamy texture. Stir often to prevent sticking. Adjust sugar to taste. Serve warm in winter or cold in summer, and top with cinnamon, honey, or orange zest if desired.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 20g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 25mg