Greek Rice Pudding (Rizogalo)

by Stella on
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This super creamy and flavorful rice pudding takes me back to my youth. Its a simple Greek recipe that will become a staple in your routine!
greek rice pudding
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@hungryhappens

This Greek Rice Pudding (aka RIZOGALO) is a recipe passed down from my yiayia to me and I hold it near and dear to my heart. The main stars here are, of course, the MILK and rice. Dairy milk is a staple in Greek households because it provides lots of protein and makes all dishes SUPER CREAMY, delicious and nutritious. We can’t do without it. What other milk recipes should I try next? @gonnaneedmilk #GonnaNeedMilk #ad

♬ original sound – Stella Drivas

For me this is a recipe that instantly transports me to my childhood. The smell is magical and the taste is magnificent. Its truly hard to believe that something so simple can taste so good. The keys to this recipe are the milk and arborio rice. The whole milk makes the pudding super creamy and the arborio rice adds to its texture (since it’s the same rice we use for risotto).

greek rice pudding

My main advice for this dish is to keep the heat on low and stay on top of it. If you have a non stick pot, that would be ideal. The milk will easily bubble over if left unattended (even on low heat it will bubble over). You need to be stirring it every few minutes for about 30 minutes total time.

greek rice pudding

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greek rice pudding

Greek Rice Pudding aka Rizogalo

4.67 from 9 votes
Servings: 4
Cook Time: 35 minutes
Total Time: 35 minutes

Ingredients 

Instructions

  • In a large pot, add in the milk, rice, sugar, orange slice, vanilla and cinnamon stick. Bring this mixture to an almost boil and lower heat to a simmer. Allow the mixture to cook on LOW heat, stirring constantly, until it thickens and the rice is cooked – about 30 minutes total time. STAY ON TOP OF THIS POT THE WHOLE TIME. It will bubble over if left unattended. Also, use a skimmer spoon to remove most of the 'skin' that the milk produces from the top of the mixture.
  • Transfer portions to four small bowls and sprinkle with cinnamon. Serve warm or allow the pudding to come to room temperature and then cover and refrigerate.

Notes

This pudding can be served hot or cold.

Nutrition

Calories: 331kcal | Carbohydrates: 49g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 37mg | Sodium: 116mg | Potassium: 503mg | Fiber: 1g | Sugar: 28g | Vitamin A: 523IU | Vitamin C: 6mg | Calcium: 390mg | Iron: 1mg
Author: Stella Drivas

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32 comments

    • ANN
    • 4 stars

    Very tasty! However with the ratio of 5 cups of milk to 1/2 cup of Arborio rice was too liquidy and I had to add more rice which ended up making the pudding more firm. Is the amount of rice correct for that amount of milk?
    Thank you! Love your recipes!!

      • Stella

      Hi Ann, Yes this recipe has been tested several times and is in fact my moms long-time recipe. So I would not change one thing as it is written above.
      I hope you try it again! We love it!

    • Julie
    • 5 stars

    I made this a few days ago using the washed peel of a clementine (no orange available) and using 5% cream instead of whole milk.
    It was delicious!!!!
    Thank you.

      • Stella

      HI Julie, I love your feedback – thank you so much for coming back to share your feedback with us!

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