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: ฯฮนฮถฯฮณฮฑฮปฮฟ), derived from the Greek words โriziโ (rice) and โgalaโ (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 youโll 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.
- Sugarโ: 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 itโs 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.ย
- 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.ย
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 onย Instagramย andย Facebookย so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia onย Pinterest,ย Facebook,ย Instagram, andย Youtube. โก
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 โ 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.
Everyone has been raving about this recipe since I tried it a couple of weeks ago! Itโs a keeper! So yummy!
Easy recipe to follow, turned out perfect.
Made this twice. Love it. Best recipe Iโve ever eaten.
Absolutely amazing! I subbed out for coconut milk and it still turned out perfectly creamy and delicious!
These are by FAR the BEST rizogalo I have ever made. I have tried several different recipes and everyone said that this one was their favorite.
Hands down THE BEST rice pudding recipe ever!!! (even better than my mom’s SHHH.)
I never leave reviews for recipes but felt compelled to for this one. This was so creamy, sweet, and delicious. Between my husband and kids, the pudding was devoured pretty quickly. 10/10 recommend!
This turned out amazing! Definitely my new favorite rice pudding recipe.
Love how simple yet amazing this pudding is! Youโve nailed this recipe! I love that I can trust your tried and true recipes with confidence! Great job!
This is exactly how my Mom makes it. I canโt imagine it any other way! She adds the orange rind to the milk and it is so delicious! โค๏ธ
This is my mom’s recipe too! It’ truly is the best way! <3
Question: Have you tried microwaving the milk and rice mixture? Do you think it could be made that way?
I have not tried it this way, but I do not recommend it. The rice should be cooked slowly over low heat. The microwave will unevenly heat it up and you risk burning it.
Made these last night and it is SO good we already ate it all. My kids already requested I make more today.
I’m so happy that the whole family enjoyed this!
delicious and so easy to make. thank you from Florida!
Thank YOU!!
This came out delicious! Reminded me of my yiayia <3
Thank you! Its the ultimate comfort food!
I have been searching for a rizogalo recipe for a while now and had to try this one out right away! I made it last night and ate it for breakfast this morning. Safe to say that this was the best recipe that I have tried and tasted just like the one my mother used to make for us as kids!