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Rizogalo (Greek Rice Pudding)
Creamy vanilla rice pudding with a cinnamon crown - the ultimate Greek comfort dessert.
Rizogalo is Greece's beloved rice pudding - creamy, comforting, and topped with a generous dusting of ground cinnamon. Unlike some rice puddings that are baked, Greek rizogalo is cooked entirely on the stovetop, resulting in an impossibly creamy texture that's somewhere between pudding and porridge.
Our rizogalo uses short-grain rice, which releases its starch during cooking to create that characteristic creaminess. The rice is first parboiled, then simmered slowly in whole milk until thick and velvety. We it with vanilla for warmth, creating a pudding that's indulgent yet not too sweet.
Served cold in individual bowls with that essential blanket of cinnamon on top, rizogalo is comfort food at its finest. Greeks eat it as a dessert, a snack, or even breakfast. At Lauer House, we make it fresh daily - once you taste homemade rizogalo, the store-bought version will never satisfy again.
Our rizogalo uses short-grain rice, which releases its starch during cooking to create that characteristic creaminess. The rice is first parboiled, then simmered slowly in whole milk until thick and velvety. We it with vanilla for warmth, creating a pudding that's indulgent yet not too sweet.
Served cold in individual bowls with that essential blanket of cinnamon on top, rizogalo is comfort food at its finest. Greeks eat it as a dessert, a snack, or even breakfast. At Lauer House, we make it fresh daily - once you taste homemade rizogalo, the store-bought version will never satisfy again.
Prep: 10 mins
Cook: 40 mins
Serves: 6
Easy
Ingredients
1/2 cup short-grain rice (like Arborio)
4 cups whole milk
1 cup water
1/2 cup sugar
1 tsp vanilla extract
Pinch of salt
Ground cinnamon for topping
4 cups whole milk
1 cup water
1/2 cup sugar
1 tsp vanilla extract
Pinch of salt
Ground cinnamon for topping
Instructions
1. Rinse rice under cold water. Place in a pot with water, bring to boil, then simmer 5 minutes. Drain.
2. In a large saucepan, heat milk over medium heat until steaming but not boiling.
3. Add parboiled rice and salt. Simmer gently, stirring frequently, for 25-30 minutes until rice is very tender and mixture is thick.
4. Cook, stirring constantly, for 2-3 minutes until thickened. Do not boil.
5. Remove from heat. Stir in vanilla.
6. Pour into individual bowls or one large dish. Press plastic wrap onto surface to prevent skin.
7. Refrigerate until cold. Dust generously with cinnamon before serving.
2. In a large saucepan, heat milk over medium heat until steaming but not boiling.
3. Add parboiled rice and salt. Simmer gently, stirring frequently, for 25-30 minutes until rice is very tender and mixture is thick.
4. Cook, stirring constantly, for 2-3 minutes until thickened. Do not boil.
5. Remove from heat. Stir in vanilla.
6. Pour into individual bowls or one large dish. Press plastic wrap onto surface to prevent skin.
7. Refrigerate until cold. Dust generously with cinnamon before serving.
