Rizogalo - Greek Rice Pudding

Name: Rizogalo - Greek Rice Pudding
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serves
Ingredients: 500 ml water; 120 grams arborio rice; 500 ml milk; 100 grams sugar; 1 lemon peel; 1 teaspoon vanilla extract; 2 tablespoon corn flour; 2 tablespoon milk; 1 tablespoon cinnamon

User Reviews

4.8

78 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 serves
Calories
309 kcal
Course
Breakfast, Snacks
Cuisine
Greek

Rizogalo - Greek Rice Pudding

Elizabeth Reed

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Rizogalo is an easy to make Greek rice pudding that is creamy, sweet, and topped with plenty of ground cinnamon. if you're looking for a delicious and comforting dessert, then you've found it. Ready in 45 mins - it's one the whole family will love!

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Ingredients

Servings

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)

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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.