Discover the Creamy Delight of Greek Rizogalo (Rice Pudding)
If you’re a fan of comforting desserts, Greek Rizogalo is a must-try! This traditional rice pudding is a creamy, sweet treat that’s been loved in Greece for generations. Made with simple ingredients like rice, milk, sugar, and a hint of vanilla or lemon zest, Rizogalo is a wonderful balance of creamy and slightly starchy textures.
What sets Greek Rizogalo apart from other rice puddings is its smooth consistency, achieved by slow-cooking the rice in milk until it’s perfectly tender. Topped with a sprinkle of cinnamon, it’s delicious both warm and chilled. It’s a dessert that feels like a warm hug, reminding many Greeks of childhood and family meals.
Rizogalo isn’t just for dessert; it’s also great for breakfast or a snack! Simple, wholesome, and comforting, this treat brings a little bit of Greece into your kitchen.
Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry
1 cup water
100gr Arborio rice or carlose rice
1 liter milk + 1 cup
100gr sugar
3-4 tsp cornflour, optional
1/2 tsp vanilla extract
zest of an orange optional
Directions
Rinse the rice well under cold water.
Place it in a saucepan, add just enough water to cover, and simmer gently over low heat until the water is absorbed.
Pour in the milk and bring it to a gentle boil.
If using cornflour, dissolve it in a small amount of cold milk until smooth, then slowly stir it into the pot.
If not using cornflour, simply continue stirring the milk and rice mixture over low heat—it will naturally thicken as the rice cooks.
Add the sugar, orange zest, and vanilla extract.
Keep stirring continuously to prevent sticking and to achieve a creamy texture.
Once thickened to your liking, pour into small bowls and let cool completely.
Before serving, sprinkle with ground cinnamon.
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