🍚 Rizogalo (Greek Rice Pudding)
Rizogalo is Greek rice pudding: short-grain rice simmered gently in milk with sugar and lemon zest until thick and creamy. It is spooned into bowls and dusted generously with ground cinnamon, then eaten warm or chilled. The taste is mild and milky with a fresh citrus note.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 100 g short-grain rice
- 1 l milk
- 100 g sugar
- 1 strip lemon zest
- 300 ml water
- Ground cinnamon
Method
- Simmer the rice in the water for 10 minutes.
- Add the milk and lemon zest and cook on low heat, stirring often, for 25–30 minutes.
- Stir in the sugar and cook until creamy.
- Remove the zest and pour into bowls.
- Dust with cinnamon and serve warm or chilled.
How to make it lighter
- Semi-skimmed milk lowers the fat with little change in texture.
- Cut the sugar to 60 g and lean on the lemon and cinnamon for flavour.
- Serve in small 120 g bowls instead of large ones.
History
The name simply combines the Greek words for rice and milk. Rizogalo is a long-standing home dessert in Greece and Cyprus and is sold in bakeries and dairy shops across the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →