This Greek Rice Pudding (Rizogalo) is dense, creamy, and tastes delicious warm or chilled. A classic recipe that will delight the whole family.
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.
Ingredients Needed for Rizogalo
- heavy whipping cream
- arborio rice
- corn starch
- vanilla extract
- ground cinnamon
Substitutes & Flavor Variations
There are so many options! Give this rice pudding some Middle-Eastern flare by substituting the vanilla for rose water and add garnish it with some chopped pistachios instead of the cinnamon. Here are a few more ideas:
- make the rice pudding vegan by using dairy-free milk (coconut, almond, cashew, etc.)
- make a tropical rice pudding by substituting coconut cream for the heavy cream and use a teaspoon of almond extract instead of the vanilla. Top with sweet shredded coconut and almonds.
- Cut the calories by omitting the cream and using whole milk instead.
- add citrus zest to brighten the dessert up a bit. Lemon or orange zest is delicious in this dessert.
Watch the Video
Watch the longer in-depth Video Here.
I would love to know how you decided to make your rizogalo. Leave a comment down below if you get a chance 😊
The Consistency of Rizogalo
Greek Rice Pudding is creamy and thick but, there’s usually some liquid in there. It has more of a custard-like consistency. Rizogalo gets very thick once it is cooled. If that’s how you like your rice pudding, then go for it! Enjoy. I like to add a little warm milk to the rizogalo if it gets too thin.
How to Serve the Rizogalo
My mom always transferred the rizogalo into individual cups or bowls and let it cool. We each picked up our serving and that was that. Here are some ideas:
- transfer the rice pudding into individual trifle bowls and allow it to cool. This is an elegant option for a dinner party. Just make the dessert a day ahead of your party and when it’s time to serve, place the beautiful trifle bowls on a serving tray and delight your guests!
- Serve it family style in a large bowl. Ain’t nothing wrong with that! That’s how I served the second batch 🙂
- transfer the rice pudding in mason jars so that your kids can take one along to school or what I really mean is that you can enjoy a treat at work. haha!😁
This is a very simple recipe with basic pantry staple-ingredients. But, it needs your love and attention. That’s all! haha. Seriously, here are a few tips so that you can successfully make this delicious dessert right after you’re done reading this:
- do not step away from the pot. Not even for a minute! In general, rice loves to stick to the bottom of the pot. So does milk. Stir the pot often to keep the rice from sticking.
- add more water if the rice absorbs it before it has softened. I’ve added an extra cup or more man times. You cannot overcook the rice so, it’s ok to keep adding water because the rice will just absorb it and become more tender.
- once the rice pudding has finished cooking, if it looks very thick, add a half cup of milk to it and warm through. It will continue to thicken as it cools.
- be generous with the cinnamon.
More dessert ideas:
I hope that you and your loved once enjoy this recipe. If you make it, share pics with me on Facebook & Instagram. I love seeing your recreations of my recipes.
- 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.
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