Rizogalo is a creamy Greek rice pudding made with milk, rice and sugar but traditional recipes usually require constant stirring to get it right.
This version keeps all the flavour but makes it easier, using a simple trick (cornflour) to create a smooth, creamy texture without standing over the stove.
Yiayia Vaso could make it perfectly every time; no measuring, no shortcuts. I, on the other hand, needed a method that works every time without the guesswork.
Table of Contents
Why This Rizogalo (Greek rice pudding) Is Easier and Creamier
- No constant stirring
- Cornflour creates a smooth, velvety texture
- More consistent results every time
- Hard to overcook
If you’ve ever searched for how to make rice pudding creamy or struggled with it turning out too thick or too runny, this method solves both; giving you a smooth, foolproof Greek rice pudding every time.
It’s everything you want from a rice pudding; creamy, comforting and simple to make.
Rizogalo (Greek Rice Pudding)
Ingredients
Method
- In a small pot, combine rice and water, and bring to a boil. Once boiling, reduce heat and simmer until most of the water is absorbed, approximately 20 minutes. Stir occasionally to prevent sticking. Allow to sit for 20 minutes off heat.
- In a bowl, mix cornflour with 1/2 cup of milk until dissolved, using milk from the litre and set aside.
- Pour the remaining milk and sugar to your cooked rice. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the cornflour mixture to the large pot and continue to simmer and stir until thickened.
- Add the vanilla extract and stir.
- Remove from heat and pour into bowls. Allow to cool before covering each bowl with plastic wrap and refrigerating.
- Serve warm or chilled, sprinkled with cinnamon. See notes.
Notes
- Depending on the size of your ramekins or bowls, this recipe will make approximately 6–8 servings.
- You can eat it warm, but it’s best served chilled — allow about 2 hours in the fridge to set properly.
FAQs: Creamy Rizogalo Rice Pudding Recipe
Is Rizogalo Rice Pudding difficult to make?
Not at all! While it requires some patience with the stirring, the ingredients are simple and the process straightforward.
Can I use any type of rice for Rizogalo?
I’ve tried short grain, medium grain, long grain, and basmati, and in my experience, medium grain rice works best.
How do I prevent the rice from sticking to the bottom of the pan?
Stirring frequently is crucial in the traditional method of combining milk, rice, and sugar in a pot until it thickens. Using a heavy-bottomed pan and maintaining moderate heat can also help prevent sticking. Alternatively, you can try my recipe above, which requires minimal stirring for maximum flavour.
Can I make Rizogalo Rice Pudding ahead of time?
Absolutely! In fact, it’s best served chilled. You can prepare Rizogalo in advance and store it in the refrigerator. Just remember to cover it with plastic wrap to prevent a crust from forming on the top.
What are some variations of Rizogalo Rice Pudding I can try?
You can add flavourings like vanilla, cinnamon, or lemon zest for a twist. Some recipes even incorporate ingredients like orange blossom water or rose water for a fragrant touch.
Can I use low-fat or non-dairy milk alternatives for Rizogalo Rice Pudding?
Yes, you can substitute full cream milk with low-fat milk or non-dairy options like almond milk or coconut milk. Keep in mind that the consistency and richness may vary slightly compared to traditional Rizogalo made with full cream milk. Personally, I prefer the full cream milk version but if you have intolerances, then go for it.
How long can I store Rizogalo Rice Pudding in the refrigerator?
Rizogalo can be stored in the refrigerator for up to 3-4 days. Make sure to store it in a sealed container or cover each bowl with plastic wrap to maintain freshness and prevent absorption of other flavours from the fridge.
Can I serve Rizogalo warm instead of chilled?
Traditionally, Rizogalo is served chilled, but you can enjoy it warm if preferred. Simply heat individual servings gently on the stovetop, stirring occasionally to prevent sticking. Warm Rizogalo can be comforting, especially during cooler months.
How can I prevent a skin from forming on top of Rizogalo while it cools?
To prevent a skin from forming on top of Rizogalo, place a piece of plastic wrap directly onto the surface of the pudding while it cools. This barrier will prevent air exposure and keep the texture smooth.
Can I make Rizogalo without using cornflour?
Yes you can. In fact, Yiayia Vaso’s version doesn’t include any thickening agent. She simply continues stirring the milk, sugar and rice over medium heat until the mixture thickens naturally.