Creamy Greek Rice Pudding (Rizogalo)
This traditional Greek rice pudding is a comforting dessert, perfect for any time of year. Made with short-grain rice, milk, and a hint of citrus zest, it's creamy, satisfying, and subtly sweet. A sprinkle of cinnamon adds a classic finish.
An original recipe by Forkin
- Total time
- 2 hr 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 273 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 0.5 cupshort grain rice, rinsed
- 1 cupwater
- 3 cupwhole milk
- 0.33 cupgranulated sugar
- 0.5 tsplemon zest
- 0.5 tspvanilla extract
garnish
- 0.5 tspground cinnamon(optional)
Equipment
serving bowls · wooden spoon · medium saucepan
The method
Step by step
- 1
Combine the short grain rice and water in a medium saucepan.
- 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, until the water is almost fully absorbed, about 8-10 minutes.
About 10 min
Cook’s note: Stir occasionally to prevent sticking.
- 3
Gradually stir in the whole milk, granulated sugar, and lemon zest.
- 4
Bring the mixture to a gentle simmer over medium heat, stirring frequently.
About 5 min
Cook’s note: Do not let it boil vigorously, as the milk can scorch.
- 5
Continue to simmer, stirring often, for 20-25 minutes, or until the rice is tender and the pudding has thickened to your desired consistency.
About 25 min
Cook’s note: The pudding will thicken further as it cools.
- 6
Remove the saucepan from the heat and stir in the vanilla extract.
- 7
Pour the rizogalo into individual serving bowls or a larger dish.
- 8
Allow it to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.
About 2 hr
Cook’s note: Chilling enhances the flavor and texture.
- 9
Before serving, sprinkle with ground cinnamon, if desired.
Cook’s note: Adjust cinnamon to your preference.
Per serving
Nutrition
- Calories
- 272.6kcal
- Protein
- 7.5g
- Carbs
- 47.1g
- Fat
- 6.2g
- Fibre
- 0.5g
- Sugar
- 28.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover rizogalo in an airtight container in the refrigerator.
Rizogalo is best served cold; reheating is not recommended.
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