Lenten Nistisimo Rizogalo: A Sweet & Simple Greek Rice Pudding Recipe
Lent is a time of reflection and simplicity, often leading to a shift in dietary choices. For those observing this period, finding comfort in food that is both satisfying and aligns with the rules of fasting can sometimes be a challenge. Enter rizogalo—a classic Greek rice pudding that has been reimagined for Lenten purposes.
This Lenten rizogalo recipe is a delicious, sweet treat that skips dairy by using a blend of your favourite nut milk. Personally, I love a combination of almond and coconut milk, which adds a rich yet delicate flavour. However, feel free to experiment with any plant-based milk that you prefer. Whether it's cashew, oat, or almond milk, the end result will still be a creamy, comforting bowl of goodness.
The Beauty of Arborio Rice
One of the standout features of this recipe is the choice of rice. Arborio rice is my absolute favourite because of its starchy qualities, which help give the pudding that rich, creamy texture that is key to any good rizogalo. Unlike many traditional recipes that call for the addition of corn flour to thicken the pudding, Arborio rice naturally does the trick. The rice’s high starch content creates that perfectly velvety consistency without the need for any added thickening agents. It's truly a simple, natural method that lets the ingredients shine. Just don't wash it!!!!!!
The Ingredients
This recipe uses just a handful of basic ingredients, all of which are easy to find and perfect for Lenten cooking:
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240g Arborio rice - unwashed
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2L nut milk (I love using a mix of almond and coconut, but feel free to use any plant-based milk you prefer)
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90g cup sugar (adjust to taste)
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Zest of lemon (a ribbon of lemon rind adds a subtle citrus fragrance)
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Cinnamon for dusting (the finishing touch to elevate the flavours)
Why This Recipe Works for Lent
Lenten rizogalo is a wonderful, nourishing treat when you're craving something sweet but are mindful of your dietary restrictions. The beauty of this dessert lies in its simplicity—each ingredient is straightforward, allowing the flavours to shine without being overwhelming. And by replacing dairy with your preferred nut milk, it remains entirely plant-based, so it’s perfect for those who are observing Lent or any plant-based diet.
With its creamy texture, aromatic lemon ribbon, and warming dusting of cinnamon, this rizogalo is a comforting dish that will brighten up any Lenten meal. It’s a reminder that even in times of fasting, food can still be indulgent, delicious, and deeply satisfying.
So, give this recipe a try, and enjoy a bowl of this sweet, nostalgic Greek treat—made even better with a Lenten twist. Happy cooking!
NISTISIMO RIZOGALO | Lenten Rice Pudding
Mary PolitisIngredients
- 240 g Arborio rice unwashed
- 2 L full cream milk or your choice of nut milk I love an almond and coconut combination
- 90 g caster sugar
- 1 ribbon lemon rind optional
- Cinnamon for dusting
Instructions
- Combine rice, milk, sugar, and lemon rind in a pot. Place the pot over medium-high heat until it starts to boil, then bring the heat down to medium, stirring constantly. Patience is key. I know there is a big difference in the ratio, but trust the process. Constant stringing will release the starches from the rice as it thickens, but it does take time.
- Once you reach your desired consistency, remove the lemon rind, spoon the rice pudding into serving glasses, and dust with cinnamon. Enjoy warm or cold.
I love rice pudding and especially appreciate this recipe as it is simple, easy and so delicious. Thank you for sharing.
Simple is always best, and how Yiayia always made it! I’m so happy you love it! xx