Greek Rizogalo - Rice Pudding

Greek Rizogalo – Rice Pudding

I always loved Greek Rizogalo – Rice pudding. My grandfather used to make rizogalo and it was the perfect snack after school. Creamy with a rich vanilla flavour and cinnamon. An ideal delicacy for breakfast, snack or dessert. You can enjoy it warm or cold. It is very popular in Greece and definitely one of my favorite comfort foods.

Greek Rizogalo - Rice Pudding

There are so many different recipes of rizogalo, some with eggs, cardamom, lemon zest or orange zest .Some are thick with plenty of rice and some with less rice and more cream. This recipe is my favorite and the one I have been making for years. I usually make a double batch because it goes so fast in our house.

In this recipe, I use cinnamon stick. I love cinnamon, and I think the cinnamon stick gives that extra flavour. But if you can’t find one, it’s okay. Just sprinkle a little extra cinnamon before serving.

When I make Greek rizogalo – rice pudding, I use Carolina rice medium grain. But you can use Arborio rice or any Glutinous rice – Sticky Rice.

Left: Arborio rice      Right : Carolina rice medium grain
Left: Arborio rice Right : Carolina rice medium grain

I prefer to use whole milk (3,5%). And then I finish with some heavy cream /whipping cream (36%). We want this creamy, right?

I like to serve rizogalo – rice pudding in small glass jars with lid, but you can also use small bowls. Just cover with plastic wrap before letting them cool down at room temperature and then place them in the refrigerator.

Greek Rizogalo - Rice Pudding
Greek Rizogalo - Rice Pudding

How to make Greek Rizogalo – Rice Pudding

  • I prefer using a large non stick cooking pot with a lid. (The non stick is optional).
  • Give the rice a quick rinse.
  • Just as the water start to boil, add a pinch of salt and rice. Lower the heat, put on the lid and simmer until all the water has been absorbed. About 8 minutes.
  • Meanwhile, heat 3/4 of the milk with sugar, cinnamon stick and cardamon pods (optional) .
  • The remaining milk (1/4), leave it cool and add the corn starch and vanilla essence. Keep the cold milk/corn starch/vanilla for later.
  • When the rice have absorbed all the water, add the warm milk. Cover with a lid and let it simmer for 20 minutes. Stir occasionally.
This is what the rice will look like after the water has been absorbed
This is what the rice will look like after the water has been absorbed
  • When the 20 minutes are up add the remaining cold milk with the cornstarch and vanilla essence and the heavy cream/whipping cream. Stir until it thickens, about 5 minutes.
  • Fill small glass jars and close the lid. Or use small bowls and cover with plastic wrap. Allow them to cool at room temperature and then place in the fridge.
  • Sprinkle with cinnamon before serving.

Enjoy your Greek Rizogalo – Rice pudding warm or cold.

If you liked Greek Rizogalo – Rice Pudding, you may also like:

Gino – oven grilled fruits with white chocolate Gino

Lemon-Flavored Cheesecake Ice Cream Cheesecake ice-cream

Pasteli -The Ancient Greek Energy BarPasteli

Greek Rizogalo – My Favorite Rice Pudding Recipe

Creamy rizogalo/rice pudding with a rich vanilla flavour and cinnamon. An ideal delicacy for breakfast, snack or dessert. You can enjoy it warm or cold. 
5 from 1 vote
Prep Time 1 minute
Cook Time 34 minutes
Total Time 35 minutes
Course Dessert
Cuisine Greek
Servings 6
Calories 435 kcal

Equipment

  • 1 nonstick pot, large

Ingredients
  

  • 110 g Glutinous rice (1/2 cup)
  • 350 ml Water (1½ cup)
  • ¼ tsp Salt
  • 950 ml Whole milk (4 cups) (3,5% )
  • 110 g Sugar (1/2 cup)
  • 1 Cinnamon stick
  • 5 Cardamom pods, optional
  • 2 tsp Vanilla extract or vanilla powder
  • 240 ml Heavy cream /whipping cream (1 cup) (1 cup) (36%)
  • tbsp Corn starch
  • Cinnamon, ground for serving

Instructions
 

  • Give the rice a quick rinse.
    washing rice
  • In a large cooking boil the water.
    boiling water
  • Just as the water start to boil, add a pinch of salt and rice. Lower the heat, put on the lid and simmer until all the water has been absorbed. About 8 minutes.
    boiling rice
  • Meanwhile, heat 3 cups of milk with sugar, cinnamon stick and cardamon pods (optional) .
  • The remaining milk 1 cup, leave it cool and add the corn starch and vanilla essence. Keep the cold milk/corn starch/vanilla for later.
    cornstarch and milk
  • Let the rice absorb all the water.
    rice for greek rice pudding
  • Add the warm milk with and cover with a lid and let it simmer for 20 minutes on medium/low heat. Stir occasionally.
    milk with cinnamon stick and sugar
  • When the 20 minutes are up add the remaining cold milk with the cornstarch and vanilla essence and the heavy cream/whipping cream. Stir until it thickens, about 5 minutes.
    rice pudding in the making
  • Fill small glass jars and close the lid. Or use small bowls and cover with plastic wrap. Allow them to cool at room temperature and then place in the refrigerator.
    Greek Rizogalo - Rice Pudding
  • Sprinkle with cinnamon before serving. Enjoy!
    Greek Rizogalo - Rice Pudding

Notes

Βon appétit 

Βon appétit 

Spread the love

2 thoughts on “Greek Rizogalo – Rice Pudding”

  1. 5 stars
    Η ωραιότερη συνταγή ρυζόγαλου, με τέλειες δοσολογίες και γεύση απίθανη! Μην παραλείψετε τίποτα και μάλιστα για απογείωση απόλαυσης να βάλετε και κάρδαμο – Popi’s secret!!!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top