Homely, comforting and extra creamy! Rizogalo is a rice pudding with a sprinkling of cinnamon on top. The perfect dessert for any occasion, it’s served cold and goes great after a Greek meal.


*1 cup water

*1 cup rice

*8 cups milk

*1 cup sugar

*3-4 tsp corn flour


Wash the rice very well. Put the rice together with water in a saucepan and boil it on low heat until it soaks up all the water.
Then add, 7 cups of milk and let it boil. 
Dissolve the corn flour into the remaining milk and add it slowly in the saucepan.
It is very important to mix continuously while adding all the ingredients. If you don’t mix continuously your mixture may burn at the bottom.
Add the sugar and keep boiling until it solidifies. Divide the quantity of the mixture into small bowls and let it cool. 
Sprinkle with cinnamon and serve.

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