Rizogalo Ii Greek Rice Pudding
Indulge in the comforting embrace of Rizogalo II, an authentic Greek rice pudding that marries creamy textures with aromatic simplicity. Made with short-grain rice like Arborio, this dessert achieves its velvety consistency through slow cooking with warm whole milk and a touch of cornstarch for the perfect thickness. Sweetened with granulated sugar and delicately flavored with vanilla, it’s a classic blend of subtle sweetness and silky richness. A sprinkle of ground cinnamon atop this chilled or warm delight adds a hint of spice that elevates each spoonful. With just 10 minutes of prep, this traditional treat is ideal for family gatherings or a relaxing evening indulgence. Whether served warm for ultimate coziness or chilled for a refreshing take, Rizogalo II is a timeless dessert that brings the heart of Greece straight to your table. Perfect for dessert lovers searching for an easy yet luxurious creation, this Greek rice pudding recipe promises to satisfy your cravings.
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Recipe Information
Ingredients
- 120 grams Short-grain rice (such as Arborio)
- 500 ml Water
- 1 liters Whole milk
- 100 grams Granulated sugar
- 20 grams Cornstarch
- 1 teaspoons Vanilla extract
- 1 teaspoons Ground cinnamon (for garnish)
- 1 pinches Salt
Instructions
Rinse the short-grain rice under cold water until the water runs clear to remove excess starch.
In a large saucepan, combine the rinsed rice with the 500 ml of water. Bring to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes, stirring occasionally. The rice will begin to absorb most of the water.
While the rice is simmering, heat the milk in a separate pot until warm, but not boiling. This helps prevent curdling when added to the rice.
Gradually add the warm milk to the saucepan with the rice. Stir well and continue cooking over low heat for another 20 minutes, stirring frequently to prevent sticking.
Add the granulated sugar and a pinch of salt to the mixture. Stir until the sugar is fully dissolved.
In a small bowl, dissolve the cornstarch in 2 tablespoons of cold water to create a slurry. Gradually pour the slurry into the rice mixture while stirring continuously. This will thicken the pudding.
Cook for an additional 5-7 minutes, stirring constantly, until the pudding reaches your desired consistency. It should be thick but still creamy.
Remove the saucepan from the heat and stir in the vanilla extract.
Allow the rice pudding to cool for a few minutes, then transfer to serving bowls or ramekins.
To serve, sprinkle the top of each portion with ground cinnamon. Serve warm or chill in the fridge for at least 2 hours if you prefer it cold.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 551 mg | 24% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 150.4 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1338 mg | 103% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 1610 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.
