Rizogalo

Rizogalo (Greek: ρυζόγαλο) is the classic Greek rice pudding — a creamy, comforting dessert made from rice, milk, sugar, and often flavored with cinnamon and sometimes vanilla or lemon zest. It’s a traditional favorite across Greek households and served either warm or chilled.

 What is Rizogalo?

• Texture: Thick and creamy, similar to other rice puddings but typically a bit firmer.

• Flavor: Mildly sweet with warm aromatic notes from cinnamon and sometimes citrus.

• Serving: Usually sprinkled with ground cinnamon on top and served chilled, though some enjoy it warm.

 Basic Ingredients:

• Short-grain rice (like Arborio or similar)

• Milk (whole or semi-skimmed)

• Sugar

• Cinnamon stick (for cooking) and ground cinnamon (for topping)

• Vanilla extract or lemon zest (optional)

 How It’s Made:

1. Rice is simmered gently in milk with sugar and cinnamon until it softens and the mixture thickens.

2. The pudding is stirred frequently to avoid sticking and achieve a creamy texture.

3. Once thickened, it’s poured into serving bowls.

4. After cooling, it’s topped with ground cinnamon.

Rizogalo (Greek Rice Pudding) for Two

Total Time: ~40 minutes

 Equipment Needed:

• Medium saucepan

• Wooden spoon or whisk

• Measuring cups & spoons

• Small bowls for serving

 Ingredients:

• ¼ cup short-grain rice (e.g., Arborio)

• 2 cups whole milk (or semi-skimmed)

• 3 tbsp sugar

• 1 small cinnamon stick

• ½ tsp vanilla extract (optional)

• Ground cinnamon for garnish

 Preparation

1. Rinse the rice briefly under cold water.

2. In the saucepan, combine the rice, milk, sugar, and cinnamon stick.

3. Bring to a gentle boil over medium heat, then reduce to low and simmer, stirring frequently, until the rice is tender and the mixture thickens — about 30 minutes.

4. Remove from heat and stir in vanilla extract if using. Remove the cinnamon stick.

5. Spoon into bowls and sprinkle with ground cinnamon. Serve warm or chilled.

Nutritional Info (Approximate per serving):