This recipe is simple, budget-friendly, and made with pantry staples. Its creamy texture and lightly sweet flavor make it a comforting dessert for any time of year. It’s also versatile, allowing you to adjust sweetness and flavors to your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) short-grain rice whole milk sugar salt cinnamon stick or ground cinnamon vanilla extract lemon zest
Directions
Rinse the rice under cold water, then add it to a saucepan with a small amount of water and a pinch of salt. Cook over medium heat until the water is absorbed.
Add the milk and cinnamon stick, then simmer on low heat, stirring frequently to prevent sticking.
Stir in the sugar and continue cooking until the mixture thickens and becomes creamy.
Remove the cinnamon stick and add the vanilla extract and lemon zest. Mix well.
Spoon into serving bowls and allow to cool slightly.
Sprinkle with cinnamon before serving. Enjoy warm or chilled.
Add raisins or chopped nuts for extra texture. Replace part of the milk with coconut milk for a different flavor. For a richer version, stir in a bit of cream at the end of cooking.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of milk and warm gently on the stove or in the microwave, stirring until smooth.
FAQs
Can I use a different type of rice?
Yes, but short-grain rice gives the creamiest texture.
Is rizogalo served hot or cold?
It can be enjoyed both ways depending on your preference.
How do I prevent it from sticking?
Stir frequently and cook on low heat.
Can I make it dairy-free?
Yes, use plant-based milk like almond or coconut milk.
Why is my pudding too thick?
Add a little milk to loosen it to your desired consistency.
Can I reduce the sugar?
Yes, adjust sweetness to taste or use a substitute.
Can I prepare it ahead of time?
Yes, it stores well in the fridge.
What spices can I add?
You can add nutmeg, cardamom, or orange zest for variation.
How long does it last?
Up to 3 days refrigerated.
Can I freeze rizogalo?
It’s not recommended as the texture may change.
Conclusion
Rizogalo is a timeless Greek dessert that brings comfort and simplicity together in every spoonful. Its creamy texture and gentle flavors make it a perfect treat for any occasion.
This creamy Rizogalo (Greek Rice Pudding) is a traditional Mediterranean dessert made with rice, milk, and cinnamon. Smooth, comforting, and lightly sweet, this easy homemade rizogalo recipe is perfect served warm or chilled.
Ingredients
1/2 cup short-grain rice
2 cups water
4 cups whole milk
1/2 cup sugar (adjust to taste)
Pinch of salt
1 cinnamon stick (or 1/2 tsp ground cinnamon)
1 tsp vanilla extract
Zest of 1 lemon
Instructions
inse the rice under cold water until the water runs clear.
In a saucepan, combine the rice, water, and a pinch of salt. Cook over medium heat until the water is absorbed.
Add the milk and cinnamon stick, then reduce heat to low. Simmer gently, stirring frequently to prevent sticking.
Stir in the sugar and continue cooking until the mixture thickens and becomes creamy.
Remove the cinnamon stick and stir in the vanilla extract and lemon zest.
Spoon into serving bowls and let cool slightly.
Sprinkle with cinnamon before serving. Enjoy warm or chilled.
Notes
Stir frequently to avoid the rice sticking to the bottom.Adjust sugar based on your sweetness preference.Add more milk if the pudding thickens too much.
