Rizogalo is the Greek version of rice pudding. Learn how to make this traditional Greek dessert and don’t forget to top it with ground cinnamon. It’s compulsory!
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.
And today I'm happy to share my version of this traditional Greek rice pudding.
What you'll need
- Full cream milk- be sure to use whole full cream milk. I’ve never personally tasted or made a version with a 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.
- Sugar - provides the necessary sweetness.
- Vanilla extract - contains the necessary perfume for the rice pudding.
- Ground cinnamon - I will emphasise again that without the cinnamon - it can't be rice pudding!
- Lemon rind - adds beautiful citrus tones to the dish. It really does add to the magic when combined with all the other flavours.
- Corn flour - the “secret” ingredient. This is what thickens the hot milk and brings it all together.
Step by step instructions
- Bring 500 ml of water to the boil. Add the rice, stir and bring 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. (Pic 1 & 2)
- Add the milk, sugar, lemon peel and vanilla. Stir again and allow the rice pudding to come to another boil. (Pic 3)
- 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. (Pic 4)
- When the mixture has completely thickened (see pic 5) 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!
- Make sure to use a unique non-reactive pot to make the rizogalo.
- Apart from having the right equipment, don’t forget to stir the rice continuously. This helps to avoid any lumps forming.
- Vanilla and Cardamom Rice Pudding - another aromatic rice pudding dish made with coconut milk.
- Black Sticky Rice - Thailand’s famous dessert gets made in a slow cooker. It’s an easy “set and forget” recipe!.
Video - how to make it
- 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)
- 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.