Rizogalo: A Sweet & Simple Greek Rice Pudding Recipe
This creamy, comforting Greek rice pudding is more than just a dessert — it’s a taste of childhood, of cozy kitchens and family traditions. Made with just a handful of humble ingredients — Arborio rice, full cream milk, sugar, lemon zest, and a sprinkle of cinnamon — it’s a timeless recipe that speaks to the soul.
Whether you enjoy it warm in the winter or chilled in the summer, this rizogalo is the perfect reminder that the simplest dishes are often the best. Rich, fragrant, and made with love, it's a bowlful of memories in every bite.
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:
-
240g Arborio rice - unwashed
-
2L full cream milk
-
90g cup sugar (adjust to taste)
-
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
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, you can make this a Lenten dessert!
With its creamy texture, aromatic lemon ribbon, and warming dusting of cinnamon, this rizogalo is a comforting dish that will brighten up any meal. So, give this recipe a try, and enjoy a bowl of this sweet, nostalgic Greek treat. 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.
Just like yiayia would make, I feel like I’m 6 again! Super easy, and just a bit of patience required. Cant wait to try the Lenten version now.
This made me so happy to read! Thank you so much xx
I’m thinking for a modern version you could put it in a pan and top with Kataifi. Chill then turn upside down and sprinkle with cinnamon.
Rizagolo is one of my favourite desserts. I discovered it when in 1974 I went to Greece aged 18 and the Youth Hostel in Athens served it. I ate it for breakfast thinking why not? It’s breakfast ingredients. I just love this!