Rizogalo - Greek Rice Pudding
User Reviews
4.8
Rizogalo - Greek Rice Pudding
Description
Rizogalo is a traditional Greek rice pudding that starts by boiling arborio rice in water until it reaches an al dente texture. Milk, sugar, lemon peel, and vanilla extract are then added and the mixture is brought back to a boil, infusing the dish with a fragrant aroma. A slurry of cornflour and cold milk is stirred in to thicken the pudding further.
The final texture is creamy and somewhat thick, with plump rice grains providing a delicate bite. The lemon peel and vanilla contribute a hint of citrus and vanilla flavor without overpowering sweetness. Cinnamon topping adds warmth and complements the pudding’s natural flavors.
This dessert can be enjoyed warm just after cooking or cooled and served chilled, allowing the pudding to set slightly. It can be served in individual bowls and is a comforting treat suited for many occasions.
The notes recommend constant stirring during cooking to avoid lumps or sticking, adjusting milk or water levels if the rice appears too dry or the pudding too thick. These adjustments help achieve the desired consistency.
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 cornflour
- 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
- Stir the rice continuously during cooking to prevent lumps and sticking.
- Add more water or milk as needed to maintain a smooth consistency.
- Serve the pudding warm or cooled; refrigerate leftovers for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serves
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 1serve | |
| Calories | 309kcal | 15% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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