Rizogalo (Traditional Greek Rice Pudding)
Learn how to make the classic Greek rice pudding, rizogalo, with this easy recipe. This creamy and delicious dessert is perfect for any occasion.
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
Storage: Store rice pudding covered in the refrigerator for up to 3 days.
Variations:
- 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.
Nutrition
Serving: 1servingCalories: 309kcalCarbohydrates: 53gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 80mgPotassium: 340mgFiber: 0.3gSugar: 35gVitamin A: 336IUCalcium: 262mgIron: 0.2mg
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