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rice pudding served in bowls on a table
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Rizogalo

A classic, creamy and comforting Greek rice pudding sprinkled with ground cinnamon.
Course Breakfast, Snack
Cuisine Greek
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 serves
Calories 309kcal
Author Peter G

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.

Video

Nutrition

Serving: 1serve | Calories: 309kcal | Carbohydrates: 61g | Protein: 6g | Fat: 4g | Saturated Fat: 3g