Rizogalo (Greek Rice Pudding)
Why this recipe works
- Creamy without eggs: Short-grain rice releases starch as it simmers, thickening the milk into a smooth, spoonable pudding.
- Clean, balanced sweetness: Sugar is added once the rice is tender, so the pudding stays creamy while the vanilla, cinnamon and lemon zest keep the flavour bright.
- Gentle simmering: A low, steady heat helps the milk reduce gradually and prevents the base from catching or tasting scorched.
Get the most out of this recipe
Texture tips
- For a silkier finish: Stir regularly and scrape the base of the pan, especially once the mixture begins to thicken.
- Adjust after chilling: Rizogalo firms as it cools; whisk in a little whole milk before serving if you prefer a looser texture.
- Avoid hard boiling: Keep the pudding at a lazy simmer rather than a rolling boil, which can make the rice cook unevenly and the milk catch.
Ingredient notes
- Use short-grain rice: Short-grain rice is important here because it releases enough starch to create the classic creamy texture.
- Lemon zest choice: Dried lemon zest gives a gentle citrus note without adding extra liquid, keeping the flavour clean and subtle.
- Cinnamon finish: Ground cinnamon is usually added at the end as a fragrant topping, giving contrast to the mild milk pudding beneath.
Make-ahead tips
- Make ahead: Rizogalo can be made in advance and kept covered in the fridge for up to 3 days.
- For chilled servings: Cool briefly, then chill until cold and set for a firmer pudding.
- Reheat gently: Warm it slowly in a saucepan over low heat with a splash of whole milk, stirring until piping hot.
Common mistakes
- Letting the milk catch: Milk can scorch quickly on the base of the pan, so keep the heat low and stir more often towards the end.
- Skipping the rinse: Rinsing the rice helps remove excess surface starch, keeping the pudding creamy rather than gluey.
- Adding sugar too early: Wait until the rice is tender before stirring in the sugar, so the grains soften properly first.
Equipment you'll need
Ingredients
Instructions
- Put the rice in a saucepan and cover with cold water, then swish and drain; repeat once more. This helps keep the pudding creamy rather than gluey.
- Add the milk and salt to the saucepan and bring just up to a gentle simmer over medium heat, stirring often so the milk does not catch. Reduce to low and cook at a steady, lazy simmer.
- Simmer, stirring regularly and scraping the base, until the rice is tender and the mixture looks thick and creamy, 25 to 30 minutes. If it starts to boil hard, lower the heat and stir more frequently.
- Stir in the caster sugar and cook for 2 to 3 minutes until fully dissolved and the pudding loosens slightly. Take off the heat and whisk in the vanilla extract and dried lemon zest.
- Divide between serving bowls and dust with the ground cinnamon. Serve warm, or cool for 10 minutes then chill until cold and set.
Recipe notes
Tips
- Keep the heat low and stir often, especially towards the end, to prevent the milk catching and to keep the texture silky.
- Rizogalo thickens as it cools; if serving chilled and it seems too firm, whisk in a splash of whole milk just before serving.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure it is cooked thoroughly and cooled quickly before chilling.
Substitutions
- Replace caster sugar with light brown sugar for a gentle caramel note.
- Replace vanilla extract with madagascar-vanilla-paste for a more pronounced vanilla flavour.
- Replace ground cinnamon with cinnamon-sticks by simmering one stick in the milk, then removing it before serving.
Storage
- Refrigerate up to 3 days
- Cool to room temperature, then refrigerate in a covered container. Serve cold, or reheat gently in a saucepan over low heat with a splash of whole milk, stirring until piping hot.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 50min (40min active)
- Difficulty: Easy
- Cuisine: Greek
-
Allergens:
Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Atole de Guayaba (Guava Masa Pudding Drink)
Warm guava atole thickened with masa harina and milk
Gajar ka Halwa (Carrot Halwa with Milk and Ghee)
Carrot halwa cooked in milk with ghee, cardamom and nuts
Eton Mess
Eton mess with strawberries, whipped cream and crushed meringue
Thai Custard (Sangkhaya) with Pandan and Coconut Milk
Thai steamed custard flavoured with pandan and coconut milk
Dulce de Camote (Sweet Potato Paste with Cinnamon)
Sliceable sweet potato paste cooked with sugar and cinnamon
Plum Duff (Steamed Fruit Pudding with Raisins and Sultanas)
Steamed plum duff with raisins, sultanas and warm custard
Panna Cotta with Raspberry Coulis
Vanilla panna cotta served with a simple raspberry coulis
Klatkager (Danish Pancakes with Strawberry Jam)
Small Danish pancakes served warm with strawberry jam
Modern Light Flan
Light vanilla flan baked over caramel and chilled until set
Crème Brûlée (Burnt Cream Custard)
Vanilla custard with a crisp caramelised sugar topping
Zimtsterne (German Cinnamon Star Biscuits with Almonds)
Almond and cinnamon star biscuits topped with sweet meringue glaze
Coconut Cream Pie
Coconut cream pie with coconut custard and whipped cream
Rijstepap met Kaneel (Dutch Rice Pudding with Cinnamon)
Creamy Dutch rice pudding served warm with cinnamon
Sütlaç (Turkish Rice Pudding)
Chilled Turkish rice pudding with vanilla and cinnamon
Arroz Doce (Portuguese Rice Pudding)
Portuguese rice pudding with cinnamon, egg yolks and lemon zest
Atole (Warm Corn-Based Drink)
Warm atole thickened with masa harina, milk and cinnamon
Leche Asada (Chilean Baked Milk Custard)
Chilean baked milk custard with a caramelised browned top
Arroz Con Leche (Latin American Rice Pudding)
Creamy rice pudding with cinnamon, citrus and vanilla
You might also like
Southwest Chicken Caesar Salad
Chicken Caesar salad with smoky lime dressing and tortillas
Amritsari Macchi (Spiced Fried Fish)
Punjabi spiced fried fish with a crisp gram flour coating
Frittelle di Carnevale (Venetian Carnival Fritters)
Yeasted Venetian fritters with raisins, fried and dusted with sugar
Cullen Skink (Scottish Smoked Haddock Soup)
Scottish smoked haddock soup with potatoes and milk
Côte de Bœuf Rôtie au Beurre d’Herbes (Roast Rib of Beef with Herb Butter)
Roast rib of beef topped with garlic and herb butter
Grilled Pork Ribs with Bourbon BBQ Sauce
Grilled pork ribs brushed with sticky bourbon BBQ sauce
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
All-Clad Tri-Ply Stainless Steel Saucepan
- Excellent heat control
- Premium build quality
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
