Rizogalo Rice Pudding
Indulge in the creamy, comforting delight of Rizogalo, a traditional Greek rice pudding that's as lusciously smooth as it is simple to make. Made with tender short-grain rice simmered in a rich mixture of whole milk, sugar, and a hint of vanilla, this dessert achieves the perfect balance of sweetness and creaminess. A touch of cornstarch ensures its silky texture, while a sprinkle of fragrant cinnamon on top elevates every spoonful with warm, aromatic notes. Ideal for serving warm or chilled, this easy-to-follow recipe is ready in just 35 minutes, making it a satisfying treat for any occasion. Whether you’re craving a nostalgic dessert or exploring the wonders of Greek cuisine, Rizogalo is sure to please your taste buds and warm your soul.
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Recipe Information
Ingredients
- 100 grams Short-grain rice
- 500 milliliters Water
- 1000 milliliters Whole milk
- 100 grams Granulated sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon powder (for garnish)
- 1 pinch Salt
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium heat. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally, until the water is mostly absorbed.
Add the whole milk to the saucepan and stir to combine with the rice. Cook over low heat, stirring frequently, for about 20 minutes or until the rice is tender and the mixture begins to thicken.
In a small bowl, mix the cornstarch with 3 tablespoons of cold water to create a slurry. Stir this mixture into the saucepan with the rice pudding.
Add the sugar, vanilla extract, and a pinch of salt to the saucepan. Continue to cook for another 5 minutes, stirring constantly, until the pudding reaches a creamy consistency.
Remove the saucepan from the heat and let the pudding cool slightly. It will continue to thicken as it cools.
Serve warm or cold, sprinkled with cinnamon powder on top for garnish.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% 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 | 193.7 g | 70% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 150.3 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1336 mg | 103% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 1620 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.
