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!
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Recipe Information
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
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
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.
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.
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.
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.
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.
Remove the pot from the heat and let the pudding cool slightly. It will continue to thicken as it cools.
Pour the rice pudding into individual serving bowls or a large serving dish. Sprinkle ground cinnamon over the top.
Enjoy warm, at room temperature, or chilled. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 550 mg | 24% | |
| Total Carbohydrate | 197.3 g | 72% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 150.5 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1340 mg | 103% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 1607 mg | 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.
