Rice Pudding Rizogalo
Savor the comforting taste of tradition with Rice Pudding Rizogalo, a classic Greek dessert that’s irresistibly creamy and delicately flavored. Made with tender short-grain rice gently simmered in water and creamy whole milk, this luscious pudding is sweetened with granulated sugar and subtly enhanced with vanilla, cinnamon, and optional bright notes of lemon zest. A touch of cornstarch ensures the perfect silky texture, while the slow-cooking technique allows the flavors to meld beautifully. Serve it chilled for a refreshing treat, topped with a sprinkle of ground cinnamon for added warmth and aroma. Perfect for family gatherings or a cozy dessert moment, Rizogalo is a simple yet elegant dish guaranteed to delight your taste buds.
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Recipe Information
Ingredients
- 100 g short-grain white rice
- 500 ml water
- 1 l whole milk
- 100 g granulated sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 0.25 tsp ground cinnamon
- 1 pinch pinch of salt
- 0.5 tsp lemon zest (optional)
Instructions
Rinse the short-grain white rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming overly sticky.
In a medium-sized pot, bring 500 ml of water to a boil. Add the rice and a pinch of salt, then reduce to a simmer. Cover and cook for about 10-15 minutes, or until the rice absorbs most of the water and becomes tender.
While the rice is simmering, in a separate bowl, mix the cornstarch with a small amount of the milk (about 100 ml) to create a smooth slurry. Set aside.
Once the rice is tender, slowly add the remaining milk (900 ml) to the pot, stirring frequently to prevent the rice from sticking to the bottom. Continue cooking over medium heat for about 15 minutes, stirring often.
Stir in the granulated sugar and cook for another 10 minutes, or until the mixture begins to thicken slightly.
Add the cornstarch slurry to the pot, stirring constantly to prevent lumps from forming. Continue cooking for 5-7 minutes, or until the pudding thickens to your desired consistency.
Remove the pot from heat and stir in the vanilla extract, ground cinnamon, and optional lemon zest for extra flavor.
Allow the pudding to cool slightly, then ladle into individual serving dishes or one large bowl. Let it cool to room temperature before refrigerating for at least 2 hours.
Serve chilled, garnished with an additional sprinkle of ground cinnamon on top if desired.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 551 mg | 24% | |
| Total Carbohydrate | 199.7 g | 73% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 150.3 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1319 mg | 101% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 1597 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.
