For an extra creamy Rizogalo, use full-fat milk. You can also substitute a portion of the milk with heavy cream. Adjust the amount of sugar to your liking. Taste the pudding as it cooks and add more sugar if needed. If you don't have vanilla extract, you can use a vanilla bean. Split the bean lengthwise and scrape out the seeds. Add the seeds to the milk mixture along with the bean pod. Remove the pod before serving. To prevent a skin from forming on the surface of the pudding while it cools, press a piece of plastic wrap directly onto the surface. Rizogalo can be stored in the refrigerator for up to 3 days.
Rizogalo (Greek Rice Pudding)
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PREP TIME5 mins
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COOK TIME40 mins
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TOTAL TIME5 hrs 15 mins
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SERVING6 People
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VIEWS36
Transport yourself to a sun-drenched Grecian taverna with this creamy, comforting Rizogalo. This traditional Greek rice pudding, prepared without eggs for a light yet satisfying dessert, is infused with delicate vanilla and a hint of warm cinnamon. A chilled delight perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol10 mg
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Fiber1 g
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Protein4 g
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Saturated Fat2 g
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Sodium44 mg
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Sugar13 g
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Fat3 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a medium saucepan, combine the water and rice. Bring to a boil over medium-high heat. (2 minutes)
02 Step
Recipe View 30 mins Reduce the heat to low and simmer gently, uncovered, stirring occasionally, until the rice is tender and most of the water has been absorbed. (25-30 minutes)
03 Step
Recipe View 5 mins Add the milk and sugar to the saucepan. Increase the heat to medium and bring the mixture to a simmer, stirring constantly to dissolve the sugar. (5 minutes)
04 Step
Recipe View 1 mins In a small bowl, whisk together the remaining cornstarch with 1/2 cup of milk until smooth. This creates a slurry that will thicken the pudding.
05 Step
Recipe View 2 mins Slowly pour the cornstarch slurry into the simmering rice mixture, stirring constantly to prevent lumps from forming. Add the vanilla extract. (2 minutes)
06 Step
Recipe View 4 mins Continue to cook, stirring constantly, until the pudding has thickened to your desired consistency. It should coat the back of a spoon. (3-5 minutes)
07 Step
Recipe View 1 mins Remove the saucepan from the heat and ladle the Rizogalo into individual serving dishes or one large bowl.
08 Step
Recipe View 1 mins Sprinkle the top of each serving generously with ground cinnamon.
09 Step
Recipe View 30 mins Allow the pudding to cool to room temperature. (30 minutes)
10 Step
Recipe View 4 hrs Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pudding to chill completely. Serve cold.
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RECIPE REVIEWS
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Priscilla Stiedemann
Jun 1, 2025I made this for a Greek-themed dinner party, and it was a huge hit! Everyone asked for the recipe.
Kaley Howell
Apr 13, 2025I've tried other Rizogalo recipes before, but this one is by far the best. The pudding is so creamy and flavorful.
Lorenza Heller
Feb 14, 2025This recipe is so easy to follow, and the result is absolutely delicious! My family loved it.
Colin Bogan
Jan 1, 2025I added a little lemon zest to the pudding, and it gave it a nice bright flavor.
Micah Hayes
Dec 30, 2024The tips in the recipe were very helpful. I especially appreciated the suggestion about preventing a skin from forming on the surface.