Rizogalo is a classic Greek rice pudding made with rice and milk. This simple Greek rice pudding recipe produces a creamy, gently sweet dessert finished with a dusting of ground cinnamon. If you want a reliable, family-friendly rice pudding that’s ready in about 45 minutes, this is it.
Why this recipe works
- Nostalgic comfort. Rizogalo is a traditional dessert that evokes memories for many — creamy, warm and simply satisfying. This version is based on a family method refined for ease and flavour.
- Versatile. Enjoy it for breakfast, as a snack, or as a light dessert. It works warm, at room temperature or chilled.
- Quick and straightforward. No complicated custard technique is needed; cornflour (cornstarch) thickens the pudding quickly for a reliable result in under an hour.
Ingredients & substitutions
These are the ingredients used for a classic rizogalo, with notes on simple swaps.
- Full cream milk – whole milk gives the creamiest texture. You can use plant-based milk (coconut or oat) for a dairy-free version, but the texture and flavour will vary.
- Arborio rice – short-grain arborio holds its shape and creates a naturally creamy texture. Long-grain rice will work but can become less creamy.
- Sugar – caster or granulated sugar is fine; adjust to taste.
- Vanilla extract – adds depth to the pudding.
- Ground cinnamon – the traditional topping; it’s essential for the classic flavour.
- Lemon rind – a strip of lemon peel brightens the milk. Orange zest is a mild alternative.
- Corn flour (cornstarch) – used as a slurry to thicken the pudding quickly and smoothly.
How to make Greek rice pudding
Follow these clear steps for a consistent, creamy rizogalo.
(1) Bring 500 ml of water to a boil in a saucepan. Add 120 g arborio rice, stir, and return to the boil. Reduce heat to a gentle simmer, cover and cook.
(2) Cook for 15–18 minutes until the rice is al dente — tender but still slightly firm. Stir occasionally to prevent sticking.
(3) Add 500 ml full cream milk, 100 g sugar, the lemon peel and 1 teaspoon vanilla. Stir and bring the mixture back up to a gentle boil.
(4) Mix 2 tablespoons cornflour with 2 tablespoons cold milk to form a smooth slurry. Stir it into the pot and cook for another 4–5 minutes over medium heat until the pudding thickens.
(5) When the mixture has thickened to a creamy consistency, remove the lemon peel and spoon the rizogalo into individual bowls. Serve warm or cool completely for chilled pudding.
(6) Finish each serving with a generous sprinkle of ground cinnamon before serving.
Expert tips
A few practical tips ensure your rizogalo turns out perfectly every time.
- Stir regularly. Keep the rice moving to prevent sticking and lumps.
- Adjust liquids as needed. If the rice absorbs too much water while boiling, add another 100–200 ml water. If the finished pudding is too thick, thin with a splash of milk.
- Temperature options. Rizogalo is delicious warm, at room temperature or chilled. Cool slightly before refrigerating.
Variations
If you want to adapt the classic, try these simple ideas.
- Add a touch of rosewater or orange blossom water and top with chopped pistachios for a Middle Eastern twist.
- Stir in a pinch of ground cardamom or nutmeg for a different spice profile.
FAQ’s
Short-grain rice such as arborio or other short-grain varieties gives the creamiest texture for rice pudding.
Yes. Replace cow’s milk with plant-based milk like coconut or oat. Coconut gives a richer result while oat keeps a milder flavour.
Related recipes
-
Black Sticky Rice with Coconut Cream
-
Galatopita – Greek Milk Pie
-
Melopita | Crustless Greek Honey & Cheese Pie
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📖 Recipe
Rizogalo – Greek Rice Pudding
Ingredients
- 500 ml water
- 120 grams arborio rice
- 500 ml milk, full cream
- 100 grams sugar
- 1 lemon peel
- 1 teaspoon vanilla extract
- 2 tablespoon corn flour (cornstarch)
- 2 tablespoon milk, cold (for slurry)
- 1 tablespoon ground cinnamon, for topping
Instructions
-
Bring 500 ml water to the boil. Add 120 g arborio rice, stir and return to the boil. Reduce heat to a simmer, cover and cook for 15–18 minutes until the rice is al dente.
-
Add 500 ml milk, 100 g sugar, lemon peel and 1 teaspoon vanilla. Stir and bring back to a gentle boil.
-
Mix 2 tablespoons cornflour with 2 tablespoons cold milk to form a slurry. Stir into the pot and cook for another 4–5 minutes until thickened.
-
Remove the lemon peel and spoon the pudding into bowls. Serve warm or cool completely and refrigerate. Sprinkle with ground cinnamon before serving.
Peter’s Tips →
- Watch your rice. Stir regularly to avoid lumps and sticking.
- Adjust liquids. Add a little extra water during the initial rice cook if it dries out. Thin the finished pudding with milk if it becomes too thick.
- Serving temperature. Chill in the fridge for a lovely cold pudding, or serve at room temperature or warm on the day.
Nutrition
This site provides approximate nutrition information for convenience; values are estimates.
© Souvlaki For the Soul
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This post was originally published in April 2009 and updated with new content and photos in December 2021.