Rizogalo (Greek Rice Pudding) Recipe

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Rizogalo (Greek Rice Pudding) Recipe:  Greek rice pudding, or rizogálo (pronounced “ri-ZOH-ga-loh”), is made using rice (rizo) and milk (gála). Rizogalo, delicately scented with orange and cinnamon, is opulently creamy, wonderfully fragrant, and light and refreshing. Everyone will love this naturally gluten-free dessert (or breakfast) recipe!

From Middle Eastern-style rice pudding, which is occasionally flavored with rose water, to Indian kheer, which is scented with cardamom and saffron, to Sicilian Strawberry Pudding, to French riz au lait, which is frequently completed with heavy whipped cream, it seems like every country has its own take on rice pudding.

Greece’s take on the traditional dessert recipe is called rigogalo. It employs simple ingredients to create something genuinely remarkable, much like many Greek recipes. Rizogalo is a delicious and nutritious gluten-free rice pudding that you’ll want to eat all year long—it contains no cream, eggs, butter, or condensed milk!

You can have it hot or cold for breakfast, as a snack, or as a dessert following dinner.


Rizogalo (Greek Rice Pudding) Recipe




  • 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


Give the milk some seasoning. Add the milk, rice, orange zest, lemon rind, and cinnamon stick to a medium pot. Split the vanilla pod lengthwise in half with a tiny knife, then scoop the seeds into the pan and remove the pod (if using vanilla extract, add it afterward).
Heat through to a simmer. To prevent the milk and rice from sticking to the bottom of the pot, whisk constantly for the first three minutes as you bring the mixture to a simmer over low to medium heat.
Get the rice cooked. Cook the rice, whisking briskly every six minutes or so, until it’s extremely soft and the mixture begins to thicken. This ought to take thirty to forty minutes. To check if the rice is cooked, taste a rice grain. It should be very soft. The consistency of the milk should be thick like heavy cream.
Condense. In a small dish, dilute the cornstarch with ¼ cup water. Pour into the rice mixture and whisk over low heat until the pudding has thickened and become slightly pourable. It will happen quickly, so pay attention to this. Take off the heat. Don’t overthrow it; it will continue to thicken a little as it cools.
Complete. Take out and throw away the cinnamon stick and lemon rind. Mix thoroughly to include the sugar and lemon zest, if using. If desired, add extra sugar after tasting.


Rinsing the raw rice will eliminate most of the starch needed to give the pudding its unique texture, so don’t do that.
Trades & Adds:
Swap out the sugar with honey. Add one or two tablespoons and fully combine. Taste and make any necessary adjustments.
Leave off the orange rind and lemon, adding only vanilla flavor.
For a hint of pepper, use cardamom pods in place of the cinnamon stick.
Although cinnamon powder is the traditional topping, you can also use any kind of nuts, jam, runny honey, fresh fruit, or berry or strawberry compote as an alternative.
Keepsake. To prevent any skin from forming on top, simply cover the rizogalo with cling film and refrigerate if it isn’t consumed within two hours of preparation. It needs to be eaten within two days. Avoid reheating. Consume immediately  from the refrigerator.


  • Calories: 281.5kcal
  • Carbohydrates: 40.8g
  • Protein: 10.2g
  • Fat: 8.5g
  • Saturated Fat: 4.9g
  • Polyunsaturated Fat: 0.3g
  • Monounsaturated Fat: 1.8g
  • Cholesterol: 31.1mg
  • Sodium: 99.3mg
  • Potassium: 415.7mg
  • Fiber: 1.3g
  • Sugar: 18.7g
  • Vitamin A: 423.3IU
  • Vitamin C: 2mg
  • Calcium: 330.6mg
  • Iron: 1.2mg


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