Rizogalo: Greek Rice Pudding
This Greek Rice Pudding (Rizogalo) is dense, creamy, and tastes delicious warm or chilled. A classic recipe that will delight the whole family.
- 3/4 cup (150g) Arborio rice
- 1-2 cups of water
- a pinch of salt
- 4 cups whole milk
- 1 cup heavy whipping cream
- 2 tablespoons cornstarch
- 3/4 cup granulated sugar, or to taste
- 2 teaspoons vanilla extract
- ground cinnamon as a garnish
- Combine the rice, water, and salt in a pot and bring to a boil. Reduce the heat to medium-low and cook (stirring often) for about 20 minutes or until the rice has softened. Add more water if needed.
- Add the milk, cream, and sugar and cook over medium heat (stirring often) for about 25 minutes or until the rice is very soft.
- Dissolve the cornstarch with 3-4 tablespoons of water in a small bowl. Add it to the pot and stir to combine.
- Cook until the rice pudding thickens. Add more milk if it is too thick.
- Taste and add more sugar if desired.
- Remove from the heat and add the vanilla extract.
- Transfer the pudding into serving bowls and dust with cinnamon. Set aside to set.
- Serve at room temperature or chilled.
Rizogalo is the perfect dessert to serve after dinner. This recipe takes me back to my childhood and is the reason that I see it as such a comforting dessert. Last week, I made a double batch (because a single batch of this goodness never even makes it to the table ) and I served it after my family enjoyed gemista (stuffed tomatoes & bell peppers). Delicious!
What type of rice is best for rice pudding?
Arborio rice or any short grain starchy rice makes the creamiest rice pudding. However, you know how I feel about using what you already have. The rizogalo will still be pretty delicious if made using a long grain rice like basmati but, if you can get some arborio rice, go for it.
