Rizogalo (Greek Rice Pudding)

Rizogalo (Greek Rice Pudding)

Greek rice pudding is a simple, comforting, and delicious dessert. Some Greek versions make rizogalo with eggs, but this is an egg-free version.

Preparation Time
5 mins
Cooking Time
40 mins
Total Time
45 mins
Calories
176 Calories

Recipe Instructions

Step 1
Bring water and rice to a boil in a saucepan. Immediately reduce the heat to medium-low and cook, uncovered and at a slow simmer, stirring occasionally, until soft and most of the water has been absorbed, about 30 minutes.
Step 2
Add 2 cups milk and sugar. Increase the heat to high and bring to a boil.
Step 3
Stir remaining 1/2 cup milk and cornstarch together in a bowl; add to boiling rice-milk mixture along with vanilla. Stir until well combined, then remove from the heat.
Step 4
Ladle into individual serving dishes and sprinkle with cinnamon. Let cool to room temperature, about 30 minutes, then refrigerate until well chilled, at least 4 hours.
Rizogalo (Greek Rice Pudding)
Rizogalo (Greek Rice Pudding)
Rizogalo (Greek Rice Pudding)
Rizogalo (Greek Rice Pudding)

Ingredients

  • 1 teaspoon vanilla extract
  • 2 cups whole milk
  • 4 tablespoons white sugar
  • 2 cups water
  • 4 tablespoons cornstarch
  • 0.25 teaspoon ground cinnamon, or more to taste
  • 0.5 cup uncooked short-grain white rice

Categories

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