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.
CONTENTS
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 this recipe
Follow along with this easy step-by-step guide to make the best rizogalo ever!
- Step 1: 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.
- Step 2: Cook for 15-18 minutes - until the rice is "al dente" - cooked through but slightly firm.
- Step 3: Add the milk, sugar, lemon peel and vanilla. Stir again and allow the rice pudding to come to another boil.
- Step 4: 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. (Pic 4)
- Step 5: When the mixture has completely thickened, serve the rizogalo in individual bowls. Serve warm or allow to cool completely and place in the refrigerator.
- Step 6: 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
Any type of short-grain rice works well for making creamy rice puddings.
Yes. Just substitute the cows' milk with plant-based milk. I think coconut milk would be perfect, but oat milk is delicious too.
Related recipes
Video - how to make it
If you've made this recipe or any other recipe on the blog - don't forget to rate it and leave a comment below. You can also follow the blog on Facebook, Instagram and Pinterest OR sign up to the Newsletter for the latest delicious recipes.
📋 Recipe
Rizogalo - Greek Rice Pudding
Ingredients
- 500 ml water
- 120 grams arborio rice
- 500 ml milk, full cream
- 100 grams sugar, regular, caster or superfine
- 1 lemon peel
- 1 teaspoon vanilla extract, or paste
- 2 tablespoon corn flour
- 2 tablespoon milk, cold
- 1 tablespoon cinnamon , ground (for topping)
Instructions
- Bring 500 ml of water to the boil. Add the rice, stir and bring back to the boil. 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 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 five minutes.
- Once the mixture has completely thickened serve it in individual bowls.
- Serve warm or allow to cool completely and place in the refrigerator. Whatever you do don’t forget the cinnamon.
Notes
- 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.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
This post was originally published in April 2009, but was republished with new content and pictures in December 2021.
Zozi
Hi Peter,
I just found your lovely blog.
You put a lot of effort into it.
Nice pictures and food styling will surely get me to try some of your recipes.
I tried this rice dessert last year, during my vacation on Kriti and I wasn't very fond of it, so to say it. ?
Maybe because I expected something that tastes like German "Milchreis", which I recently found taste for.
*I have bad memories of rice-milk-cinnamon desert from my primary school days in former Yugoslavia, when we used to get it as dessert on break sometimes. It was very liquidy, sweet and you could barely taste that pinch of cinnamon in it.
Peter G
Thank you for your comment. I get it..certain foods remind us of different things. Thank you for stopping by.
Hillary Hanson
Is the corn flour crucial? Could I substitute corn starch?
Peter G
Hi Hilary. It's the same thing. In Australia, we refer to corn starch as corn flour.