Description
Rizogalo is a classic Greek rice pudding with a creamy, custard-like texture and bright citrus aroma. A light and naturally gluten-free dessert or breakfast!
Ingredients
Units
Scale
- 1/2 cup arborio or short-grain rice
- 1 1/2 cups water
- 4 cups whole milk (plus 1/4 cup for cornstarch)
- 1/3–1/2 cup sugar (to taste)
- Zest of 1 lemon
- Zest of 1/2 orange (optional)
- 1 tsp vanilla extract
- 1 1/2 tbsp cornstarch
- Pinch of salt
- Ground cinnamon (for topping)
Instructions
- Parboil rice: Rinse rice and boil in 1 ½ cups water for 10 minutes.
- Add milk: Pour in 4 cups of milk, lemon/orange zest, and salt. Simmer gently for 30–35 minutes, stirring often.
- Sweeten: Add sugar and vanilla. Stir to combine.
- Thicken: Dissolve cornstarch in 1/4 cup cold milk, then whisk into pudding. Simmer 5 more minutes until thick and creamy.
- Cool & serve: Pour into bowls, let cool, then refrigerate. Top with cinnamon before serving.
Notes
- Use whole milk for best texture.
- Stir frequently to prevent sticking.
- Cover pudding in fridge to prevent a skin.
- Prep Time: 5 mins
- Cook Time: 50 mins
- Category: Dessert
- Cuisine: Greek
Nutrition
- Calories: 230
- Sugar: 20g
- Fat: 6g
- Carbohydrates: 36g
- Protein: 6g