Greek Rice Pudding-Rizogalo

A bowl with rizogalo-Greek rice pudding on a table.

Greek Rice Pudding-Rizogalo is the absolute comfort treat. Hot or cold, always sprinkled with cinnamon, it is eaten as a dessert or as a sweet tonic treat at any time of the day, even at breakfast.

Course Breakfast, Dessert, Snack

Cuisine Greek

Prep Time 5

Cook Time 30

Servings cups

Calories 257kcal

Author by Jenny Skrapaliori Graves

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.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition