Rizogalo (Greek Rice Pudding) Recipe – Greek Special
Greek rice pudding is a simple, comforting, and delicious treat. While some in Greece prepare it with eggs, my aunt prefers the version without. It’s especially delightful when chilled, though patience is key.
- Prep Time5 min
- Cook Time40 min
- Perform Time4 hr 30 min
- Total Time5 hr 15 min
Rizogalo (Greek Rice Pudding) Ingredients :
- 2 cups water
- ½ cup uncooked short-grain white rice
- 2 1/2 cups whole milk, divided
- 4 tablespoons white sugar
- 4 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon, or more to taste
How to Make Rizogalo (Greek Rice Pudding):
In a saucepan, bring water and rice to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the rice is soft and most of the water is absorbed, about 30 minutes.
Add 2 cups of milk and sugar to the saucepan. Increase heat to high and bring to a boil.
In a bowl, mix the remaining 1/2 cup of milk with cornstarch. Add this mixture to the boiling rice and milk along with vanilla extract. Stir well until thoroughly combined, then remove from heat.
Spoon the pudding into individual serving dishes and sprinkle with ground cinnamon. Allow it to cool to room temperature for about 30 minutes, then refrigerate until well chilled, at least 4 hours.
