Greek Rice Pudding Rizogalo

Indulge in the comforting charm of Greek cuisine with Rizogalo, a rich and creamy Greek rice pudding. Made with simple pantry staples like short-grain rice, whole milk, and a hint of vanilla, this traditional dessert captures the essence of Mediterranean simplicity. The addition of cornstarch creates a luxuriously thick texture, while optional lemon zest imparts a subtle citrusy brightness. Finished with a dusting of fragrant ground cinnamon, Rizogalo is perfect served warm, at room temperature, or chilled. Elevate your dessert repertoire with this effortless, one-pot treat that’s perfect for family gatherings or as a cozy weeknight indulgence. With minimal prep time and irresistible flavors, this Greek classic is sure to become a household favorite!

Nutriscore Rating: 67/100

Prep Time:5 mins

Cook Time:40 mins

Total Time:45 mins

Servings: 6

Ingredients

• 100 grams short-grain or Arborio rice
• 500 milliliters water
• 1 liter whole milk
• 100 grams granulated sugar
• 20 grams cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon zest (optional)
• 1 pinch salt

Directions

Step 1

Rinse the rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium-sized pot, bring the water to a boil over medium heat. Add the washed rice and a pinch of salt. Stir once, then reduce the heat to low, cover, and simmer for 10 minutes until the rice absorbs most of the water.

Step 3

Add the whole milk to the pot with the partially cooked rice. Increase the heat to medium and bring the mixture to a gentle simmer while stirring frequently to prevent the rice from sticking to the bottom of the pot.

Step 4

Once the milk begins to simmer, lower the heat to maintain a gentle bubble and cook for 30 minutes, stirring often. The rice should become tender, and the mixture should thicken slightly.

Step 5

In a small bowl, dissolve the cornstarch in 3 tablespoons of water to make a paste. Gradually add this paste to the rice mixture, stirring constantly. This will help thicken the pudding further.

Step 6

Add the granulated sugar, vanilla extract, and optional lemon zest to the mixture. Stir well to combine and cook for another 5 minutes until the pudding reaches your desired level of creaminess.

Step 7

Remove the pot from the heat and let the pudding cool slightly. It will continue to thicken as it cools.

Step 8

Pour the rice pudding into individual serving bowls or a large serving dish. Sprinkle ground cinnamon over the top.

Step 9

Enjoy warm, at room temperature, or chilled. Store leftovers in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	1767.7 grams (1767.7g)

Amount per serving	% Daily Value*
Calories	1236

Total Fat 33.40g	43%
Saturated Fat 19.30g	97%
Polyunsaturated Fat 1.10g
Cholesterol 124mg	41%
Sodium 551mg	24%
Total Carbohydrate 197.30g	72%
Dietary Fiber 2.20g	8%
Total Sugars 150.50g
Protein 36.40g	73%

Vitamin D 454IU	2269%
Calcium 1340mg	103%
Iron 1mg	3%
Potassium 1607mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.3%

Protein: 11.8%

Carbs: 63.9%