Introduction

Rizogalo is the Greek answer to comfort in a bowl, creamy, velvety rice pudding gently infused with cinnamon, vanilla, and lemon. It’s the kind of dessert every Greek grandmother makes without a recipe, relying on instinct and love.

Served warm or chilled, Rizogalo is simple, nostalgic, and beautifully satisfying. Whether you’re craving a light dessert, a sweet breakfast, or a traditional Greek treat, this classic pudding is always a soothing delight.

Instructions

1. Cook the Rice

• • Add the water and rice to a saucepan.
  • Simmer gently until most of the water is absorbed.

 2. Make It Creamy 

• • Add the milk, sugar, and lemon zest.
  • Stir frequently to prevent sticking.
  • Cook over low-medium heat for 30–35 minutes, until thick and creamy.

 3. Optional Thickening 

• • Add 1 tbsp cornflour mixed with 2 tbsp cold milk.
  • Stir in and cook for 2–3 minutes until smooth.

 4. Finish with Vanilla 

• • Remove from heat and stir in the vanilla extract.

 5. Serve 

• • Pour into bowls or glasses.
  • Sprinkle generously with ground cinnamon.
  • Serve warm or refrigerate for chilled Rizogalo.

Tips

• Use short-grain rice, it absorbs more liquid and creates a creamier texture.
• Stir often to prevent sticking and to release the rice’s natural starch.
• For extra richness, replace 200 ml of milk with single cream.
• Add a cinnamon stick to the milk for a deeper aroma.
• If serving chilled, add a splash more milk while cooking so it doesn’t thicken too much.