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Rizogalo (Greek Rice Pudding)

Greek · Dessert

A classic, velvety Mediterranean treat, this traditional Greek rice pudding is naturally gluten-free, lightly sweetened, and finished with a characteristic dusting of aromatic cinnamon.

EasyVegetarianGluten free
The EZdish collectionAI-created recipe
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Rizogalo (Greek Rice Pudding) — recipe cover
45 minA little patience, a lot of flavor
Prep time5 min
Cook time40 min
Servings4 people
DifficultyEasy
The recipeTips & storage
Let's make something good

How to make it

6 steps. Take it one step at a time.

  1. Combine the rice, water, and salt

    In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low and simmer uncovered for about 15 minutes or until most of the water has been absorbed.

    15 min

  2. Reserve 1/2 cup of the milk and set it aside

    Reserve 1/2 cup (120 ml) of the milk and set it aside. Add the remaining milk and the sugar to the saucepan with the rice. Stir well and bring to a gentle simmer over medium-low heat for about 20 minutes, stirring occasionally to prevent sticking.

    20 min

  3. Dissolve the cornstarch

    Dissolve the cornstarch in the reserved 1/2 cup (120 ml) of milk to create a smooth slurry. Pour this into the saucepan and continue to cook, stirring constantly, until the pudding thickens (about 2-3 minutes).

    3 min

  4. Remove from heat

    Remove from heat and stir in the vanilla extract.

  5. Pour the rice pudding

    Pour the rice pudding into individual bowls or a large serving dish. Allow to cool to room temperature, then cover and refrigerate for at least 1 hour.

    1 hr

  6. Just before serving

    Just before serving, sprinkle generously with ground cinnamon.

A little kitchen wisdom

For the best texture, use a short-grain rice like Arborio or Glacé. The pudding will thicken significantly as it cools, so do not over-reduce it on the stove.

What you'll need

Medium saucepanWooden spoonServing bowls
Keep the good going

For now. And for later.

Make it ahead

Prepare the pudding fully and refrigerate once cooled. The cinnamon should be added only when serving.

Store & enjoy

Keep covered in the refrigerator to prevent a skin from forming or odors from absorbing. Can be eaten cold or reheated with a splash of milk to loosen the texture.

Allergens

Contains milk.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Rizogalo (Greek Rice Pudding)
Step 1 of 6

Combine the rice, water, and salt

In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low and simmer uncovered for about 15 minutes or until most of the water has been absorbed.

15 min