Ryzogalo or Greek Rice Pudding
Indulge in the creamy, comforting flavors of Ryzogalo, a classic Greek rice pudding that embodies the essence of Mediterranean simplicity. This velvety dessert is made with short-grain white rice simmered to perfection in whole milk, delicately sweetened with sugar, and infused with aromatic vanilla. For an extra layer of brightness, a hint of optional lemon zest elevates its flavor profile, while a dusting of ground cinnamon adds a warm, spiced finish. The secret to its luscious texture lies in the slow, gradual addition of milk, creating a rich and satisfying consistency. Whether served warm for a cozy treat or chilled for a refreshing dessert, this easy-to-make recipe is a nostalgic favorite for all ages. Perfect for family dinners or as a sweet finale to a Greek-inspired meal, Ryzogalo is sure to captivate anyone with its timeless charm.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 100 grams Short-grain white rice
- 240 ml Water
- 1 liter Whole milk
- 100 grams Granulated sugar
- 20 grams Cornstarch
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon (for garnish)
- 1 teaspoon Lemon zest (optional)
Instructions
Rinse the rice thoroughly under cold water to remove excess starch.
In a medium saucepan, add the rice and water. Cook over medium heat until the rice absorbs the water completely, stirring occasionally, about 10 minutes.
Reduce the heat to low and gradually add the milk, about 1 cup at a time, stirring constantly. Allow each addition to incorporate before adding the next. This process ensures the pudding becomes creamy. Continue for approximately 20 minutes.
Once the rice is tender and the mixture is thickened, stir in the sugar and cook for another 5 minutes until fully dissolved.
In a small bowl, dissolve the cornstarch in 2 tablespoons of water or milk, ensuring there are no lumps. Gradually add this mixture to the saucepan while stirring continuously. Cook for another 3-5 minutes until the pudding thickens further.
Remove the saucepan from heat and stir in the vanilla extract. If using, add the lemon zest for a subtle citrus note.
Pour the pudding into individual serving bowls or ramekins. Allow it to cool to room temperature, then refrigerate for at least 2 hours for a chilled version, or serve warm if preferred.
Garnish with a sprinkle of ground cinnamon before serving. Enjoy your Ryzogalo!
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 455 mg | 20% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 151.6 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 13.1 mcg | 66% | |
| Calcium | 1229 mg | 95% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1415 mg | 30% | |
*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.
