Greek Rice Pudding-Rizogalo is the absolute comfort treat. Hot or cold, always sprinkled with cinnamon, it is enjoyed as a dessert or as a sweet treat at any time of the day, even at breakfast.
If you’re a fan of our delicious Greek Rice Pudding-Rizogalo, you’re in for a treat with our Milk Pie, Yogurt Cake, and Galaktoboureko!
Why this recipe sings
Here is what you need
- Whole milk—this recipe also works with skim milk and plant milk.
- Arborio rice—you need a short grain starchy rice like arborio or sushi rice. The starch helps thicken the pudding.
- Lemon peel—it gives a lemony aroma to the rice pudding that is very appealing.
- Sugar.
- Ground cinnamon—not shown above, for serving.
How to make it
Pour the milk, rice, and lemon peel into a large pot over medium-high heat. Bring to a boil, lower the heat, and simmer for 30 to 40 minutes, stirring often, until the rice pudding thickens. Stir often and pay attention to avoid burning the bottom of the pot. Remove from heat and add the sugar.
Stir well, and divide the mixture into bowls.
Sprinkle with cinnamon and serve or refrigerate.
Helpful tips
- It is up to you how much lemon peel to use. I love my rizogalo lemony and fragrant, so I peel a whole small lemon.
- It is better to remove the lemon peel before dividing the cooked rizogalo into bowls, but it is not necessary. The lemon peels are edible; you might like the extra lemony flavor.
- Substitute the whole milk with skim or the plant milk you choose.
Serving suggestions for rizogalo
Apart from the traditional cinnamon there are other toppings you may like. Add some pieces of granola, chocolate shavings, or a tablespoon of apple crumble. Sprinkle some lemon or orange zest or add your favorite preserve.
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Greek Rice Pudding-Rizogalo
Ingredients
- 1 litre whole milk, whole 4 cups
- 100 grams arborio rice ½ cup
- 80 grams sugar a little over ⅓ of a cup
- lemon peel
for serving
- ground cinnamon
Instructions
- Pour the milk, rice, and lemon peel into a large pot over medium-high heat. Bring to a boil, lower the heat, and simmer for 20-30 minutes, stirring often, until the rice pudding thickens. Stir often and pay attention to avoid burning the bottom of the pot.
- Remove from heat and add the sugar. Stir well, and divide the mixture into bowls. Sprinkle with cinnamon and serve or refrigerate.
Notes
- It is up to you on how much lemon peel to use. I love my rizogalo to be lemony and fragrant so I peel a whole small lemon.
- It is better to remove the lemon peel before dividing the cooked rizogalo to bowls, but not necessary. The lemon peels edible and you might like the extra lemony flavor.
- Substitute the whole milk with skim milk or the plant milk of your choice.
Additional for rizogalo.
- Granola.
- Chocolate shavings.
- Apple crumble.
- Lemon zest.
- Your favorite jam.
Nutrition
