Rizogalo — Greek Rice Pudding

Rizogalo — Greek Rice Pudding

Rizogalo (ρυζόγαλο) is a velvety Greek rice pudding, simple yet deeply comforting. The name itself means “rice and milk” – reflecting its basic ingredients. Imagine a bowl of creamy, milky pudding studded with soft rice grains and lightly sweetened. In Greece, this gentle dessert or breakfast is a staple of home cooking and childhood memories. It often makes an appearance after holiday feasts like Easter and Christmas, or simply as an afternoon treat. Many Greek households recall the warm aroma of milk and vanilla from a simmering pot as a symbol of home. Unlike some richer puddings, rizogalo is subtly sweet and spiced only with a whisper of cinnamon on top, making it feel wholesome and satisfying. The texture is smooth and custard-like, yet with the tender bite of each rice grain. Even diners at Greek tavernas know that a chilled bowl of rizogalo – sprinkled with cinnamon – makes any meal feel complete.

Rizogalo – Creamy Greek Rice Pudding (Simple Dessert)
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Rizogalo – Creamy Greek Rice Pudding (Simple Dessert)

Recipe by Travel S HelperCourse: Dessert, BreakfastCuisine: Greek, MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

264

kcal

This easy Greek rice pudding begins by boiling Arborio rice in water until the grains soften. Rich milk and sugar are then poured in and the mixture is stirred constantly over low heat until it thickens into a creamy porridge. The pudding is cooked just long enough so that the rice is tender and the mixture coats the spoon. After an off-heat resting period (to thicken further), the rizogalo is spooned into bowls. It is best cooled for a few hours to set fully. Serve it with a generous sprinkle of ground cinnamon – its warm spice contrasts beautifully with the sweet, smooth pudding. This recipe yields four bowls of traditionally Greek, lightly sweet rice pudding, perfect for any comforting dessert.

Ingredients

  • ¾ cup Arborio rice (or any medium-grain starchy rice)

  • 3 cups water

  • 2 cups whole milk (480 ml) (full-fat milk yields richest creaminess)

  • ¼ cup granulated sugar (50 g) (add up to 2 more tbsp if you prefer sweeter)

  • 1 pinch of salt (enhances the flavor slightly)

  • Ground cinnamon for serving

  • 1 teaspoon vanilla extract (optional)

  • 1 strip lemon peel (optional)

Directions

  • Cook Rice: Rinse the rice under cold water. In a medium saucepan, bring 3 cups water to a boil. Add the rice and a pinch of salt. Return to a boil, then reduce heat to medium-low and simmer. Stir frequently to prevent sticking. Cook for about 15 minutes until the rice is very tender and most of the water has evaporated. (Time: 15 min)

  • Add Milk and Sugar: Pour in the 2 cups of milk and add the sugar. You may also add the lemon peel now if using. Turn heat to low (gentle simmer) and stir constantly. The mixture will bubble slowly. Keep stirring and let it cook 10 minutes longer, or until the mixture is thick enough to coat the back of a spoon. Add the vanilla extract after removing from heat, if using. (Time: 10 min)

  • Thicken Off-Heat: Once the rice is soft and the mixture is creamy, remove the saucepan from the heat. Let the pudding sit in the pot for 5–10 minutes – it will thicken more as it cools slightly. Discard the lemon peel.

  • Chill and Serve: Spoon the rizogalo into individual bowls or one large dish. Cover and refrigerate for at least 3 hours (or up to overnight) so it fully sets. If you prefer it warm, serve immediately after the short resting time. Dust each serving generously with ground cinnamon just before eating.

Equipment Needed

  • Ingredient Notes: The classic version of rizogalo uses just rice, water, milk, and sugar. You can gently rinse the rice before cooking to remove any surface starch. Using Arborio rice (typical for risotto) or another short-grain rice gives extra creaminess. For a lighter version, use 2% milk; for dairy-free, use coconut or almond milk (texture and taste will change). Cinnamon is customary on top. Vanilla or a twist of lemon zest can be added for aroma, but traditional recipes often skip them to keep the flavor simple.
  • Serving Suggestions & Pairings: Rizogalo is delicious chilled, making it perfect for hot-weather desserts. Serve each bowl with a sprinkling of cinnamon, or top with a dollop of whipped cream. For a festive touch, garnish with crushed pistachios or slivered almonds. This pudding pairs wonderfully with a shot of strong Greek coffee or tea. It also complements other Greek desserts like baklava (the rice pudding’s mild sweetness balances the rich phyllo pie). Portion about 1 cup per person as a dessert.
  • Storage & Reheating: Store leftovers covered in the fridge for up to 3 days. As it chills, rizogalo thickens and may form a gelatinous skin on top; just stir before serving if reheating. To reheat, microwave individual servings briefly until warm and re-sprinkle cinnamon (warmed milk makes the pudding looser). Note that freezing is not recommended, as the rice texture may degrade.
  • Chef’s Tips: Use a heavy-bottomed pot to prevent scorching. Keep stirring gently but constantly when the milk is in the pot – rice tends to stick on the bottom if left unattended. For best texture, do not hurry the cooking. Let the pudding bubble slowly; high heat can cause boiling over or a milky film on the surface. Adjust sweetness to taste: Greek homes sometimes keep this lightly sweet, letting the cinnamon dusting provide flavor. Taste halfway through and add more sugar if you like it sweeter.
  • Make-Ahead: Rizogalo needs chilling time, so it’s ideal to make the day before. This allows the flavors to meld. Cook it in the evening and refrigerate; the next day simply give it a stir and serve with cinnamon.
  • Equipment Needed: Medium saucepan, Wooden spoon or heatproof spatula, Measuring cups and spoons, Serving bowls or ramekins, Refrigerator (for chilling).

Nutrition Facts (per serving)

Calories

Carbohydrates

Fat

Protein

Allergens

264 kcal

50 g

4 g

6 g

Milk (dairy)

*Based on 1 serving (approximately 1 cup) made with whole milk. Nutritional values are estimates.

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