Rizogalo (Greek Rice Pudding)
In Greek, rizogalo means rice (rizo) and milk (gala). Rizogalo is a perfectly creamy, light custard-flavored rice pudding topped with plenty of ground cinnamon. With no added cream, no eggs, no butter, and no condensed milk, it's a healthy gluten-free pudding that comes together easily! Serve for breakfast, a snack, or as dessert, on its own or finished with a drizzle of Greek honey.
Servings: 4
Ingredients
- 4 1/4 cups (1 liter) whole milk
- 1/2 cup Arborio rice, uncooked and unrinsed
- 1 cinnamon stick
- 1 vanilla bean or 1 teaspoon vanilla extract
- 1 2-inch strip lemon rind
- Zest of 1/4 orange
- 1 tablespoon cornstarch
- 2 tablespoons sugar
- Ground cinnamon, for garnish
Instructions
- Season the milk. In a medium saucepan, add the milk, rice, cinnamon stick, lemon rind, and orange zest. Use a small knife to split the vanilla pod in half lengthwise then scrape the seeds into the pan and discard the pod (if you are using vanilla extract, wait to add it until later).
- Bring to a simmer. Bring the mixture to a simmer over low to medium heat, whisking continuously for the first 3 minutes so that the milk and rice do not stick to the bottom of the pot.
- Cook the rice. Continue to cook rice, whisking vigorously every six or so minutes and until the rice is very tender and the mixture has started to thicken. This should take about 35-40 minutes. To check if the rice is cooked, taste a rice grain. It should be very soft. The consistency of the milk should be thick like heavy cream.
- Thicken. Dilute the cornstarch with 1/4 cup of water in a small bowl. Pour into the rice mixture over low heat, whisking until combined and the pudding has thickened yet is slightly pourable in consistency. This will happen quickly, so keep an eye on it. Remove from heat. It will continue to thicken slightly while it cools, so do not make it too thick.
- Finish. Remove and discard the lemon rind and cinnamon stick. Stir in 1 teaspoon vanilla extract (if using) and sweeten to taste (I like about 2 tablespoons of sugar to start).
- Serve. Pour the pudding into 5 serving bowls and liberally sprinkle with ground cinnamon. It can be enjoyed, warm, at room temperature or cold.
Notes
- Do not rinse the uncooked rice; it removes much of the starch necessary to achieve the pudding's distinct texture.
- Swaps & Subs:
- Use honey instead of sugar. Add 1-2 tablespoons and mix thoroughly. Taste and adjust as desired.
- Omit the lemon and orange rind and just flavor with the vanilla.
- Replace the cinnamon stick with cardamom pods for a slightly peppery kick.
- Traditional topping is cinnamon powder but feel free to add any nuts, berry compote, strawberry compote, fresh fruit, jam or runny honey as an alternative.
- Storage. If the rizogalo is not eaten within 2 hours of making, just cover with cling film and refrigerate to avoid any skin forming on the top. It should be consumed within two days. Do not reheat. Eat directly from the refrigerator.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 281.5kcal | Carbohydrates: 40.8g | Protein: 10.2g | Fat: 8.5g | Saturated Fat: 4.9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.8g | Cholesterol: 31.1mg | Sodium: 99.3mg | Potassium: 415.7mg | Fiber: 1.3g | Sugar: 18.7g | Vitamin A: 423.3IU | Vitamin C: 2mg | Calcium: 330.6mg | Iron: 1.2mg
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