“Ryzogalo” is the Greek version of rice pudding. Literally translated it means “rice milk” (ryzo=rice and galo=milk). It’s something I always remember from my childhood years and I enjoy it even more as an adult. It’s comforting, creamy and wholesome (just like me!). My mother made this on a regular basis and I remember running in after school and helping myself to a very warm bowl. One whiff of the cinnamon and I was hypnotised! The cinnamon is almost compulsory. Without it, it’s not really “ryzogalo”. As I got older I played around with different flavour variations. I made one last year which can be found here.
Be sure to use real, whole, fat milk. None of the watery, light stuff! We’re looking at achieving a lovely creaminess and the fat milk will definitely aid us with this. I’m sure most Greek families have their own version of how they prepare ryzogalo. I’m curious to hear about any variations that may exist. I make mine with a slight lemon flavour and by using a good quality vanilla extract.
RECIPE FOR RYZOGALO or GREEK RICE PUDDING
- 1 litre of full cream milk
- 120 grams of washed long grain white rice
- 125 grams of sugar
- 1 tspn of good quality vanilla extract
- half a cinnamon stick
- zest of half a large lemon
- 2 tbsps of cold milk
- 2 tbsps of corn flour
- 2 egg yolks
- cinnamon for sprinkling
- Place the milk in a saucepan and let it come to a simmer (about 10 mins)
- Add the rice, cinnamon stick and lemon zest and let it all cook for another 15-20 mins.
- In a separate sauce pan, whisk together the 2 tablespoons of cold milk, corni flour and egg yolks and simmer over a low heat until thickened.
- Add the egg mixture together with the sugar and vanilla extract to the rice and milk.
- Increase your temperature to medium high and continue to stir everything until it all becomes nice and thick. (this may take anywhere between 5-10 mins)
- Remove from the heat and set aside to cool.
- Once cooled, remove the cinnamon stick and pour into four individual bowls or 6 medium sized ramekins.
- Place in the fridge until ready to consume.
When ready to consume make sure to sprinkle a good helping of cinnamon on top.
Enjoy the luscious, creamy goodness of ryzogalo!
Print This Delicious Post
{ 32 comments… read them below or add one }
Peter, I want plenty of cinnamon on mine. I love ryzogalo and your version with lemon zest sounds great.
Beautiful! & indeed very different from the rice pudding that we have (Phirni).. Lovely flavors of lemon & cinnamon.
Get a shave, ya bloke! lol
Ryzagolo is still a fave and your recipe is pretty much how my dad makes it. Pity, he never gives me a chance to make it.
That Greek version of rice pudding is delicious and so flavorful! Wonderful… And what stunning shots! Great compositions!
Cheers,
Rosa
This sounds delicious and your photos make it look even more tempting! I love cinnamon and the smell of this dish almost jumps out at me from the pages! I’ve never made ricepudding before, although we did use to have it when was growing up. Funny how you can simply forget about certain dishes, but this might just tempt me to make it myself!
rizogalo is one of those iconic old-fashioned greek sweets that people are forgetting to make these days, due to the influx of the quintessential ‘pasta’ (the sweet creamy cakes full of sugar and fat, made into tempting desserts at the zaharoplasteia)
it’s been a while since i’ve had a nice rizogalo, so i’m tempted to try yours
My son loves rice pudding in all types and flavors. I remember we had the most delicious ryzogalo in Greece a few years ago. I certainly have to give this a go. Love the pictures!
It looks wonderful and it will also taste the same way!
I’d try a little variation though, try to use a whole vanilla pod instead than the extract, placing it in the milk from the start.
I am a huge fan of rice pudding, and I agree in any version, cinnamon is a MUST for me! I love the tiny little bowls too. I would love some right now, in one of those tiny little bowls.
This looks so similar to the Mexican arroz con leche. Hmmm comforting, creamy and wholesome
This sounds very appealing Peter. Of course as you mentioned cinnamon is a must. It seems to be very prominent in Greek cuisine.
I haven’t had rice pudding since I was a child so I don’t know if I even like it anymore but these photos make me think I should try some. Peter, as usual, your photos are great. Love the last one with the ‘taste test’.
That looks simply wonderful, even to a queasy person like me! My mom used to make rice pudding with Minute Rice, dehydrated (and reconstituted) milk and vanilla when I was a kid. It was a cheap treat that she could whip up quickly, and I have fond memories of it.
And btw, damn sexy photo at the bottom.
Mmmm, my favorite way to eat rice.
This sounds beautifully creamy with the eggs and milk. I love cinnamon, and the individual serving bowls really add to the cuteness factor.
One of my favorite things ever! I’m with Ivy – LOTS of cinnamon for me! Looks so delicious, Peter.
I will definitely be trying this recipe out. Looks delicious!
Have you ever tried making galaktiboureko? It is one of my favourite foods but I have never tried cooking it.
Oh, I am salivating right now. My mom made a more English version but where ever it is from rice pudding is such comfort food.
As always, your styling is fabulous!
Ryzogalo was always a favorite among my sisters and I growing up as my Giagia (who lived just downstairs) made it often and really well. Although I use her recipe to make my own now, it never tastes as hers did! Your version sounds lovely. The egg must make it so much richer and the lemon must add a refrshing twist. Love the last pic!
This is one of the most good looking ryzogala I have ever seen. Thanks for this, recipe is slightly different than the one used in our family.
Να ‘σαι καλά!
Τριαντάφυλλος or Daffy
mmmm … looks delicious!
Great pictures!!
I love rice puddings! I’ve tried making rice puddings before with a splash of rosewater..and lots of cinnamon, but this version with lemon sounds lovely!
If I knew Ryzogalo existed I would have had lots of them when I was in Greece!
This is probably my very favorite dessert, Peter. I have great luck that we have a local Greek producer who sells to a few markets in our area – I’ve never mastered the texture.
When my father was dying of cancer, this was one of the few things he’d eat.
Thanks for the recipe and the ode to a wonderful dish!
Well you make it sound and look so could who can resist :p
)
Love that shot with you in it … next time lets see some more of you
I’ll never turn down a bowl of rice pudding. And this looks like it could be a favorite.
The texture on this dessert looks absolutely perfect.
Love the last shot! It’s hypnotising watching people eat! Not a massive fan of rice pudding, but you make it look so good!
the last shot…. Shexy or what!!!!
what a sexy pose you’ve got there, my friend! I love the first photo (and the last is just…LOL!!). I love the use of muslin cloth there, give strong chemistry with the shape and colour of bowls. and I love rice pudding. Have you tried the Indonesian version?
Looks delicious. I don’t think I ever had rice pudding growing up, but there’s still something very comforting about it for me.
Have you tried making it with short grain rice instead of long?
I love rice pudding… This looks so perfect…
Other than spelling my Yaya’s version as “Rizogalo” it’s almost identical to yours, including the addition of a stick of cinnamon while cooking the rice. I rediscovered her recipe a few years ago and haven’t been able to stop making it. It’s one of my husband’s favorite desserts and is often requested by our family and dinner guests. I’ve made it with short grain rice, including Arborio, but probably because the long grain variety was what I grew up eating, it’s what I generally use. Rizogalo is one of the top comfort foods in my life!
{ 1 trackback }