Description
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.
