Rizogalo - Greek Rice Pudding (2024)

Rizogalo is a traditional Greek dessert made with rice and milk. This easy to make Greek rice pudding is creamy, sweet, and topped with plenty of ground cinnamon. So if you're looking for the best rice pudding recipe, then you've found it. Ready in 45 mins - it's one the whole family will love.

Why this recipe works

• It's nostalgic!Eating this comforting Greek rice pudding always brings back memories from my childhood. Of course, I learnt it from my mother, and over the years, I've developed her rizogalo recipe into my own.
• It's versatile.Rizogalo is perfect for breakfast or, even better, as an afternoon snack. As a matter of fact, this comfort food can be enjoyed any time of the day!
• It's quick.You can be enjoying your rizogalo in 45 minutes. This easy Greek dessert recipe comes together in no time! There is no need to stuff around with egg yolks and complicated custards - the cornflour is our friend in this recipe.

What goes into this recipe

Here are the ingredients required to make this classic Greek rice pudding.

• Full Cream Milk- I prefer to use whole full cream milk. I've never personally tasted or made a version with milk using a lower fat percentage. Tread at your own risk!
• Arborio Rice- after many experiments over the years and adjusting the recipe - I think arborio rice is the best choice to make Greek rice pudding. It holds its shape well and doesn't turn into mush. However, you can also use long grain rice if you prefer.
• Sugar- provides the necessary sweetness. I use caster (superfine) sugar in my baking, but granulated sugar works well.
• Vanilla Extract - gives the rice pudding extra flavour.
• Ground Cinnamon- I will emphasise again that it can't be rice pudding without the cinnamon! (I think I've stressed this enough).
• Lemon Rind- adds beautiful citrus tones to the dish. It really does add to the magic when combined with all the other flavours. You can substitute orange zest or rind if you prefer.
• Corn Flour(Cornstarch) - the "secret" ingredient. This is what thickens the hot milk and brings it all together.

How to make Greek rice pudding

Follow along with this easy step-by-step guide to make the best rizogalo ever!

Bring 500 ml of water to a boil in a saucepan. Add the rice, stir and bring to a boil again. Lower the heat to a simmer and cover.

Cook for 15-18 minutes - until the rice is "al dente" - cooked through but slightly firm.

Add the milk, sugar, lemon peel and vanilla. Stir again and allow the rice pudding to come to another boil.

Make a slurry with the cornflour and two tablespoons of milk and add it to the rizogalo. Stir through and cook for another 5 minutes on medium heat.

When the mixture has completely thickened, serve the rizogalo in individual bowls. Serve warm or allow to cool completely and place in the refrigerator.

Serve, and whatever you do, don't forget the cinnamon!

Expert tips

Rizogalo is a straightforward recipe made from ingredients found in most kitchens. However, you need to be aware of certain things when preparing it.

• Watch your rice.Don't forget to stir the rice continuously. This helps to avoid any lumps forming and prevents the rice from sticking to the bottom of the pot.
• Add more milk or water.If you find the rice is too dry (in the first step), it's ok to add an extra cup of water whilst it's cooking. Similarly, if you find that your rizogalo is too thick, thin it out with a little extra milk - to achieve the right consistency.
• Serve it cold or at room temperature.I like to keep my rizogalo in the fridge - but you can easily it at room temperature on the day it's cooked - just make sure it's cooled a little.

Variations

While I'm a stickler for the traditional rizogalo recipe - here are some ideas to change it up a little.

• Add a splash of rosewater or orange blossom water and top with chopped pistachios for a lovely Middle Eastern touch.
• Top with a bit of ground cardamom or ground nutmeg - different but equally delicious!

FAQ's

Video - how to make it

📋 Recipe

This post was originally published in April 2009, but was republished with new content and pictures in December 2021.

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