🇬🇷 Greece · Dessert
Rizogalo: Creamy Greek Rice Pudding
By eatmundo · July 7, 2026
🇬🇷 GRRizogalo is a beloved Greek comfort dessert, a rich and creamy rice pudding simmered with milk and sugar, then subtly flavored with vanilla. Served chilled and dusted with cinnamon, it’s a simple yet incredibly satisfying treat.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 120g (½ cup) of short-grain rice (like Arborio or Carolina rice) thoroughly under cold water. In a medium saucepan, combine the rinsed rice with 240ml (1 cup) of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 10-12 minutes until the water is absorbed and the rice is partially cooked.
- 2
Pour in 720ml (3 cups) of whole milk and add 100g (½ cup) of granulated sugar to the saucepan. Stir gently to combine.
- 3
Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking. Continue to simmer, uncovered, for about 15-20 minutes, or until the rice is tender and the pudding has thickened to a creamy consistency. It should coat the back of a spoon. Don't rush this step; slow cooking yields the best texture.
- 4
In a small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold milk or water, creating a slurry. While stirring the rice pudding, slowly pour in the cornstarch slurry. Continue to cook for another 2-3 minutes, stirring constantly, until the pudding thickens further to your desired consistency.
- 5
Remove the saucepan from the heat. Stir in 1 teaspoon of vanilla extract. The vanilla adds a beautiful aromatic depth to the pudding.
- 6
Ladle the warm rizogalo into individual serving bowls or ramekins. Allow it to cool at room temperature for about 15-20 minutes, then cover with plastic wrap and chill in the refrigerator for at least 2 hours, or until thoroughly cold and set.
- 7
Before serving, generously sprinkle the chilled rizogalo with ground cinnamon. This classic garnish not only adds a lovely aroma but also a contrasting flavor.
Frequently Asked Questions
What kind of rice should I use for Rizogalo to get the traditional creamy texture?+
For authentic Rizogalo, use a short-grain rice like Arborio or Carolina. Their high starch content releases into the liquid, creating the desired creamy and tender consistency.
How can I prevent the cornstarch from clumping when adding it to the Rizogalo?+
Always dissolve cornstarch in a small amount of cold milk or water *before* adding it to the warm rice pudding mixture. Whisk this slurry into the simmering pudding to ensure a smooth, lump-free thickening.
What consistency should the Rizogalo have when I remove it from the heat, and will it thicken further?+
The pudding should be thick enough to coat the back of a spoon when hot. Remember it will continue to thicken considerably as it cools, so avoid overcooking it on the stovetop.
How can I prevent a thick skin from forming on top of the Rizogalo as it chills?+
To prevent a skin, gently press a piece of plastic wrap directly onto the surface of the warm Rizogalo before refrigerating. This traps moisture and keeps the top smooth.
🇬🇷 GRMundo Match
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