Rizogalo (Traditional Greek Rice Pudding Recipe)
Rizogalo, or Greek rice pudding, is a classic comfort food that is perfect for any occasion. This recipe is made with simple ingredients (no eggs, no butter, and no cornflour) and is easy to follow, even for beginner cooks. The key to making a successful rizogalo is to use good quality ingredients and to cook the rice slowly over low heat. This will ensure that the rice pudding is cooked with a perfect creamy texture.
Rizogalo (Greek rice pudding) is a creamy, sweet, and a very traditional Greek dessert. It is made with rice, milk, sugar, and vanilla extract. The rice is cooked slowly in the milk until it is soft and creamy. The sugar adds sweetness, and the vanilla extract adds an aromatic flavor. Rizogalo is often served warm or chilled, and it is sprinkled with ground cinnamon.
What is Rizogalo?
Rizogalo (Greek: ριζόγαλο), derived from the Greek words ‘rizi’ (rice) and ‘gala’ (milk), is a traditional Greek style rice pudding made with rice, milk, sugar, and vanilla extract. It is a classic Greek dessert that is perfect for a snack, casual dessert, or for special occasions. It is made with rice, milk, sugar, vanilla extract, and topped with a sprinkle of ground cinnamon.
What you’ll love about this recipe:
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Ingredient Notes
- Short Grain Rice: The choice of rice in this rizogalo recipe is crucial. The rice should be a short-grain rice, such as Arborio or Valencia, which will absorb the milk and become creamy and tender when cooked. Short grain rices have a high starch content that releases while cooking, resulting in a naturally creamy pudding.
- Milk: For the creamiest texture, use whole (full fat) milk. Please see Frequently Asked Questions for nondairy/vegan substitutions.
- Sugar: Adjust the sugar depending on your desired level of sweetness.
- Ground Cinnamon: This spice offers a comforting aroma that gives rizogalo its signature taste, perfectly complementing the sweetness and creaminess of the pudding.
Step-by-Step Directions
- Combine the milk, rice, and sugar in a large saucepan. Bring this mixture to a low boil over medium heat, stirring frequently.
- Once boiling, reduce the heat to low, and let it cook for about 45 minutes, stirring frequently to prevent the milk from burning onto the bottom of the pot.
- After the rice mixture thickens and becomes a creamy consistency, remove it from the heat and stir in the vanilla extract.
- Transfer the pudding into individual bowls or into a deep serving dish and allow it to cool to room temperature before serving or place in the refrigerator to chill.
- Sprinkle with plenty of ground cinnamon and serve!
Rice Pudding Variations
There are many variations on the classic Greek rice recipe. Some popular variations include:
- Raisins: Add 1/2 cup of raisins to the milk/rice mixture before bringing it to a boil.
- Vanilla Bean: Scrape the beans of 1-2 vanilla beans into the milk before bringing it to a boil.
- Lemon: Add a lemon peel to the milk before bringing it to a boil.
- Orange: Add an orange rind to the milk before bringing it to a boil.
- Cinnamon: Add a cinnamon stick to the milk.
- Chocolate: Stir in 1 cup of chocolate chips after the rizogalo has been cooked and removed from the heat.
Expert Tips
Tips
- Rizogalo is traditionally served at room temperature or chilled, but it’s a matter of personal preference.
- If you are making this recipe ahead of time or prefer to serve your rizogalo cold, cover the serving bowls with plastic wrap before placing in the fridge to avoid a film from forming on top.
- To prevent the rice from sticking to the bottom of the saucepan, stir frequently while cooking.
- If the rizogalo becomes too thick, add a little more milk.
Frequently Asked Questions
The ideal type of rice for this traditional Greek rizogalo recipe is a short or medium grain white rice, like arborio rice, because they have a high starch content, contributing to a creamy texture. I do not recommend using a long grain rice or brown rice because it will alter the texture.
Certainly! Swap the whole milk with coconut milk for a vegan version. The creamy texture will remain uncompromised, but the taste will differ slightly depending on the type of milk used.
Rizogalo is traditionally served at room temperature or chilled, but if you prefer, it can be served warm. Its comforting flavors make it a delicious dessert regardless of how you serve it.
Yes, you can make this recipe ahead of time. Simply follow the recipe and then let the rizogalo cool completely. Cover and refrigerate for up to 3 days. To serve, sprinkle with ground cinnamon before serving.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Rizogalo (Traditional Greek Rice Pudding)
Ingredients
- 8 1/2 cups whole milk
- 1 1/4 cups rice medium grain, or short grain (arborio)
- 1 1/4 cups granulated sugar you can use 1 – 1 1/2 cup of sugar depending on how sweet you prefer
- 1 tbsp vanilla extract
- ground cinnamon for topping
Instructions
- In a large saucepan, combine the milk, rice, and sugar over medium heat. Bring to a low boil, stirring freqently.
- Reduce the heat to low and simmer, stirring frequently, for 50-60 minutes, or until the rice is cooked through and the pudding has thickened.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Pour the pudding into individual serving bowls or a deep serving dish and allow to cool to room temperature.
- Serve warm or chilled with a sprinkle of ground cinnamon.
Notes
- Raisins: Add 1/2 cup of raisins to the milk/rice mixture before bringing it to a boil.
- Vanilla Bean: Scrape the beans of 1-2 vanilla beans into the milk before bringing it to a boil.
- Lemon: Add a lemon peel to the milk before bringing it to a boil.
- Orange: Add an orange rind to the milk before bringing it to a boil.
- Cinnamon: Add a cinnamon stick to the milk.
- Chocolate: Stir in 1 cup of chocolate chips after the rizogalo has been cooked and removed from the heat.
the perfect balance – not too sweet, perfectly creamy. so simple to make
Hands down, the BEST rizogalo recipe out there! The instructions were easy to follow, and the result was a perfectly creamy, deliciously sweet rice pudding that my kids loved. This will be my go-to recipe for a quick, satisfying dessert. Kudos
This rizogalo recipe transported me straight back to my yiayia’s kitchen! The creamy texture and the cinnamon were exactly as I remembered from my childhood.
This rizogalo took me right back to my childhood ! So nostalgic – thank you!
I’ve tried countless rice pudding recipes, and none have come even close to this one! It’s easy to follow and comes out perfect every time! A new staple in our family’s dessert rotation.
I followed the recipe exactly and it came out perfect!!
AMAZING! This tastes as good if not better than the one I had in Greece! My husband says better! can’t wait to try more of your recipes.
All I can say is WOW this recipe was amazing and so simple!
This recipe is dangerously good. Every single time I make it, it gets devoured in minutes. Thanks
Excellent recipe!
The Best!