Rizogalo (Greek Rice Pudding) Recipe

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Rizogalo (Greek Rice Pudding) Recipe :-Rizogalo, which is literally translated as “ri-ZOH-ga-loh,” is a type of Greek rice pudding. The word “rizo” refers to rice, while “gála” refers to milk. Rizogalo is renowned for its luxuriously creamy texture, pleasantly aromatic aroma, and refreshingly light texture. It is delicately flavoured with orange and cinnamon. Everyone is going to adore this naturally gluten-free dessert recipe, which can also be used for breakfast!

Rizogalo (Greek Rice Pudding) Recipe



Ingredients :

  • 4 ¼ cups (1 liter) whole milk
  • ½ cup Arborio rice, uncooked and unrinsed
  • 1 cinnamon stick
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 1 2-inch strip lemon rind
  • Zest of ¼ orange
  • 1 tablespoon cornstarch
  • 2 tablespoons sugar
  • Ground cinnamon, for garnish


Instructions :

  • Add some seasoning to the milk. It is recommended that you place the milk, rice, cinnamon stick, lemon rind, and orange zest in a saucepan of medium size. The vanilla pod should be cut in half lengthwise with a tiny knife, and the seeds should be scraped into the pan.
  • The pod should be discarded, and if you are using vanilla extract, you should wait until later to add it.
    Allow to come to a simmer. While the mixture is being brought to a simmer over low to medium heat, whisk it continually for the first three minutes.


  • This will ensure that the milk and rice do not become stuck to the bottom of the boiling pot.
    Prepare the rice by cooking it. Continue to simmer the rice while aggressively whisking it every six minutes or so, until the rice is very soft and the mixture has begun to thicken after the cooking process has been completed. It ought should take about thirty-five to forty minutes. Taste a grain of rice to determine whether or not the rice is cooked.
  • A very gentle texture is desired. The milk ought to have a viscosity that is thick, similar to that of heavy cream.


  • Tighten up. A small bowl should be used to dilute the cornflour by adding ¼ cup of water to it. Add the pudding to the rice mixture while whisking it over low heat until it is completely incorporated and the pudding has thickened while still having a consistency that is slightly pourable. Bear in mind that this will take place in a short amount of time.
  • Take away from the heat. During the cooling process, it will continue to become somewhat thicker, therefore you should avoid making it too thick.


  • Come to an end. The cinnamon stick and the lemon rind should be removed and thrown away. Add the sugar and lemon zest (if you are using it), and mix everything together thoroughly. Give it a taste, and if necessary, add more sugar to balance it.
  • Deliver. Cinnamon powder should be liberally sprinkled over the pudding after it has been poured into five serving bowls. Warm, at room temperature, or cold, it can be savoured in any of these ways.


Notes :

  • Do not rinse the uncooked rice; it removes much of the starch necessary to achieve the pudding’s distinct texture.


  • Swaps & Subs:

    • Honey should be used in place of sugar. Include one to two tablespoons and thoroughly combine. Taste, and make adjustments as needed.
    • Instead of using lemon and orange rind, you should only use vanilla to flavour the dish.
      In order to achieve a little peppery kick, you can use cardamom pods for the cinnamon stick.
    • The traditional topping is cinnamon powder; however, you are free to substitute any nuts, berry compote, strawberry compote, fresh fruit, jam, or runny honey for the cinnamon powder.


  • Storage.:

  • In order to prevent any skin from forming on the top of the rizogalo , simply cover it with cling film and place it in the refrigerator if it is not consumed within two hours of being prepared.
  • Consumption of it should take place within two days. Not to be reheated. Consume the food straight from the refrigerator.



Nutrition :

  • Calories: 281.5kcalCarbohydrates: 40.8gProtein: 10.2gFat: 8.5gSaturated Fat: 4.9gPolyunsaturated Fat: 0.3gMonounsaturated
  • Fat: 1.8gCholesterol: 31.1mgSodium: 99.3mgPotassium: 415.7mgFiber: 1.3gSugar: 18.7gVitamin A: 423.3IUVitamin
  • C: 2mgCalcium: 330.6mgIron: 1.2mg



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