Rizogalo – Greek Rice Pudding
Rizogalo is a traditional Greek rice pudding known for its creamy texture and comforting flavor. Made with Arborio rice, whole milk, sugar, and vanilla, this classic dessert is gently simmered to perfection and topped with cinnamon or lemon zest for an extra touch of flavor. Whether served warm or chilled, Rizogalo is a delightful treat that brings the taste of Greece to your home.
Servings: 4 servings
Calories: 200kcal
Equipment
- Medium saucepan
- Wooden spoon
- Mixing Bowl
- Measuring cups
- Whisk
Ingredients
- 1/2 cup Arborio rice
- 4 cups Whole milk
- 1/2 cup Sugar
- 2 tbsp Cornstarch
- 1 cup Water
- 1 tsp Vanilla extract
- 1/2 tsp Cinnamon
- 1 tsp Lemon zest
Instructions
- Cook the Rice: Rinse Arborio rice under cold water to remove excess starch. In a medium saucepan, bring water to a boil and add the rice. Simmer on low heat, stirring occasionally, until most of the water is absorbed.
- Add Milk and Sugar: Pour warm whole milk into the saucepan while stirring to prevent clumping. Add sugar and vanilla extract, stirring until dissolved. Reduce to low heat and let it cook slowly.
- Thicken with Cornstarch: In a separate bowl, mix cornstarch with a few tablespoons of cold milk. Gradually pour into the pudding while stirring constantly. Continue simmering until the mixture thickens.
- Serve and Garnish: Pour the pudding into bowls while warm. Sprinkle with cinnamon and lemon zest. Serve warm or chill for a few hours for a refreshing cold dessert.
Notes
- To prevent a thick layer from forming, cover the Rizogalo with plastic wrap touching the surface while refrigerating.
- If the pudding thickens too much after cooling, add a little warm milk when reheating to restore its creamy consistency.
- For a vegan alternative, substitute whole milk with almond or coconut milk.