Greek Style Rice Pudding (Rizogalo)

Rizogalo is one of my favourite desserts. When making rizogalo, you can’t stray too far away from the kitchen, as this dish requires constant stirring otherwise the milk will burn. You may add raisins if you like, although Eva prefers this recipe without the raisins. Rizogalo can be served either warm or cold. This recipe provides 8 servings.

1 cup of Italian rice (washed and strained well)
4 cups of milk
1 cup of sugar
1 tbsp vanilla
2 egg yolks
1 tsp of cornstarch
Ground cinnamon for sprinkling

In a medium pot, bring 2 cups of water to a boil. Add 1 cup of rice and turn the heat to medium-low. Allow to cook, stirring occasionally, until all of the water has evaporated.

Add 4 cups of milk and continue to stir (in the video Eva added 3 cups of milk but later added another cup of milk). Turn the heat up and add the sugar and stir. Add the vanilla and the egg yolks. Once the liquid has come to a boil, turn the heat to low and allow it to simmer. Allow the liquid to reduce, stirring often. This may take between 30 to 45 minutes.

To thicken the pudding, add 1 tsp of cornstarch (diluted with water). Continue to stir and allow it to simmer for another 10 to 15 minutes.

To serve, pour the pudding into individual cups and sprinkle with cinnamon.

Enjoy!

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27 Responses to “Greek Style Rice Pudding (Rizogalo)”


  • This looks great. My father in law is a big fan of rizogalo, he’d love this.

  • Interesting. I just made “Spanish” rice pudding and it didn’t look much different. The only difference in ingredients is I did not use vanilla or cornstarch, but did include your other ingredients plus lemon rind and nutmeg. It’s all good.

  • Glad you both like it.

    Joan Nova, your Spanish rice pudding sounds good. There are so many different variations of this dessert, I’ve been dying to making Indian rice pudding myself.

  • Hi, I applaud your blog for informing people, very interesting article, keep up it coming :)

  • Thank you so much for your recipes. I will try out the rice pudding for a 8 person dinner in Athens tonight.

  • Great! Let us know how it turned out

  • This looks great. My father in law is a big fan of rizogalo, he’d love this.

  • Thank you so much, this was very interesting. I was actually born in Spain ( not telling when though!) but moved around europe and finally settled in the UK when I was 5. I dont remember an awful lot of the few years I was in spain, but the smell of spanish food always seems to ring a bell in me or something. It’s weird how I dont remember anything except the smells,isn’t it! I even found a website dedicated to spanish recipes, which gave me great delight and thought I really should to share with your readers. Anyway, thank you again. I’ll get my husband to add your website to my rss thing…

  • Hi,
    Made this yesterday for my father who loves Rizogalo and it turned out so delicious. I didn’t add cornstarch as I had run out but it still thickened. Instead of just vanilla, I added vanilla bean instead,,oh yum. Thank you again x

  • Here in Turkey, We put the final product in earthenware (individual, per serving) cups (terra-cota preferred) and slightly brown the top in an oven. It gives an excellent look to the pudding. Have a look at the picture in http://www.sevecensohbet.com/wp-content/uploads/firinda-sutlac.jpg

    Note: I love Eva’s videos! She resembles to my mother-in-law both by looka and cooking style! Thanks.

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