Dessert
Rizogalo (Greek Rice Pudding) with Cinnamon
Original name: Rizogalo with Cinnamon
About this dish
Rizogalo is the Greek rice pudding that has comforted generations, from yiayia's kitchen to the taverna table. Simmered slowly with short-grain rice, milk, and a whisper of vanilla, it becomes thick, silky, and subtly sweet.
A dusting of cinnamon on top is not just decoration; it is the signature that tells you this is Greek rice pudding, not its Turkish or Italian cousins. In Greece, it's served in small bowls or shallow dishes, often at room temperature, and is a fixture at name-day celebrations and Sunday lunches.
Ingredients
UK and US measurements are both included for every recipe.
Short-grain rice
grain200 g
Imperial measurement: 1 cup
Whole milk
dairy1 liter
Imperial measurement: 4 cups
Granulated sugar
other150 g
Imperial measurement: 3/4 cup
Vanilla extract
other1 teaspoon
Ground cinnamon
spice1 teaspoon
Salt
seasoning1 pinch
Unsalted butter
fat20 g
Imperial measurement: 1 1/2 tablespoons
Method
Rinse the rice
PT2MPlace the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and keeps the pudding from becoming gluey.
Combine rice and milk
PT5MIn a heavy-bottomed saucepan, combine the rinsed rice, 750 ml (3 cups) of the milk, and a pinch of salt. Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking.
Simmer gently
PT30MReduce the heat to low and simmer uncovered for 25–30 minutes, stirring frequently with a wooden spoon, until the rice is tender and the mixture has thickened. The pudding should coat the back of the spoon.
Add sugar and flavorings
PT5MStir in the sugar, vanilla extract, and butter (if using). Continue to cook for another 5 minutes, stirring constantly, until the sugar has dissolved and the pudding is creamy. Add the remaining 250 ml (1 cup) of milk if you prefer a looser consistency.
Cool and serve
PT10MRemove from heat and let the rizogalo cool for 10 minutes. It will thicken further as it sits. Spoon into individual bowls and dust generously with ground cinnamon. Serve warm or at room temperature.
Equipment
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Nutrition facts
Tips
- Stir the pudding frequently while it simmers to prevent the rice from sticking to the bottom of the pan and to encourage a creamy texture.
- For a richer flavor, substitute 250 ml (1 cup) of the milk with heavy cream or evaporated milk.
- Rizogalo thickens considerably as it cools.
- If.
- If you prefer a thinner consistency, stir in a little warm milk before serving.
- To prevent a skin from forming on the surface, press a piece of plastic wrap directly onto the pudding while it cools.
Serving suggestions
- Serve rizogalo in small bowls or shallow dishes, dusted with cinnamon. It is delicious warm, at room temperature, or chilled. Pair with a cup of Greek coffee or a glass of cold water.
- For.
- For a festive touch, top with toasted almond slivers or a few raisins.
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Recipe by
Nikos Stavridis
Specialises in Greek cuisineNikos Demetriou makes lamb kleftiko that he cooks in a paper parcel. He sings while it bakes.
Describe yourself in three words: Romantic, singing, smells of oregano.