Greece National Food
Rizogalo — Greek Rice Pudding
Last updated: 2026-02-28 18:29:59
Recipe at a glance
Rizogalo — Greek Rice Pudding
Key recipe details from the source.
- Servings
- 4
- Preparation
- 5 minutes
- Cooking
- 25 minutes
- Calories
- 264 kcal
Greek recipe
Rizogalo – Creamy Greek Rice Pudding (Simple Dessert)
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.
01 · Overview
Overview
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.
02 · Ingredients
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)
03 · Directions
Directions
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.
04 · Nutrition
Nutrition
- Calories
- 264 kcal