Greek Lemon Rice Pudding
Creamy, zesty, and deeply comforting, Greek Lemon Rice Pudding (Rizogalo) is a traditional dessert that brings a Mediterranean twist to a classic favorite. This easy-to-follow recipe combines tender, simmered medium-grain rice with velvety whole milk, a touch of granulated sugar, and the bright, citrusy essence of fresh lemon zest and juice. Enhanced with a hint of vanilla and thickened to perfection with egg yolks and cornstarch, this luscious pudding delivers a silky texture and vibrant flavor in every spoonful. Whether served chilled or at room temperature, it’s an elegant yet simple treat that’s perfect for any occasion. Garnish with a sprinkle of cinnamon for a warm finishing touch. Ideal as a make-ahead dessert, this Greek-inspired rice pudding is sure to delight your taste buds and impress your guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup medium-grain rice
- 2 cups water
- 4 cups whole milk
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 egg yolks
- ground cinnamon (optional, for garnish)
Instructions
In a medium saucepan, bring the 2 cups of water to a boil over medium heat. Add the rice, reduce the heat to low, cover, and simmer for 10-12 minutes, or until most of the water is absorbed and the rice is tender.
While the rice is cooking, heat the whole milk in a separate large saucepan over medium heat until it just begins to steam (do not let it boil).
Once the rice has absorbed most of the water, add the steamed milk to the pan with the rice, along with the granulated sugar and lemon zest. Stir well to combine.
Cook the mixture over medium-low heat, stirring frequently, for about 15 minutes or until the pudding begins to thicken. Be careful to stir the bottom regularly to prevent the rice from sticking.
In a small bowl, whisk together the cornstarch, lemon juice, and vanilla extract until smooth. Slowly add this mixture to the rice pudding, stirring constantly to avoid lumps.
In another small bowl, whisk the egg yolks. Temper the yolks by adding a few tablespoons of the hot rice pudding to the bowl with the yolks, whisking quickly to avoid curdling.
Slowly pour the tempered yolks back into the rice pudding, stirring constantly. Cook for an additional 2-3 minutes until the pudding thickens to your desired consistency.
Remove the saucepan from the heat and allow the pudding to cool slightly. Spoon the pudding into individual serving bowls or glasses.
Allow the pudding to chill in the refrigerator for at least 1-2 hours for best results. Serve cold or at room temperature, garnished with a sprinkle of ground cinnamon if desired.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 274.1 g | 100% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 198.8 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 11.7 mcg | 58% | |
| Calcium | 1339 mg | 103% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1642 mg | 35% | |
*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.
