Rizogalo (Greek Rice Pudding) Recipe – Greek Special
Greek rice pudding is simple, comforting, and delicious. Some people in Greece make it with eggs, but my aunt prefers it without. It’s best enjoyed cold — if you can wait that long!
- 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):
Bring water and rice to a boil in a saucepan. Immediately reduce the heat to medium-low and cook, uncovered and at a slow simmer, stirring occasionally, until soft and most of the water has been absorbed, about 30 minutes.
Add 2 cups milk and sugar. Increase the heat to high and bring to a boil.
Stir remaining 1/2 cup milk and cornstarch together in a bowl; add to boiling rice-milk mixture along with vanilla. Stir until well combined, then remove from the heat.
Ladle into individual serving dishes and sprinkle with cinnamon. Let cool to room temperature, about 30 minutes, then refrigerate until well chilled, at least 4 hours.