Rizogalo Greek Rice Pudding

By Lynn Livanos Athan

Updated 10/27/18

Greek Rice Pudding - Rizogalo in custard dishes

Lynn Livanos Athan

Ratings (69)
  • Total: 45 mins
  • Prep: 5 mins
  • Cook: 40 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
234 Calories
11g Fat
25g Carbs
8g Protein
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 234
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 96mg 32%
Sodium 147mg 6%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 1%
Protein 8g
Calcium 199mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Greek rice pudding is a thick and creamy treat — it takes quite a bit of stirring action to thicken properly, but the end result is really worth the effort. It gets its name, rizogalo, from its two main ingredients — rice (rizi) and milk (gala). The sweet pudding shows its Greek roots with a hint of citrus from adding a piece of lemon rind when cooking the rice.

Rice pudding devotees are quite emphatic about the kind of rice they use. Some cooks believe that there is only one brand of long grain rice you can use. But in general, the best results come from using a short, round grain rice. The Greeks call this pudding rice glace (glah-seh) and it resembles Arborio rice in its appearance. You can try the recipe with both a long and short grain rice and decide which you prefer.

Ingredients

  • 2 tablespoons butter
  • 1 quart milk
  • Pinch of salt
  • 1/3 cup rice
  • 3-inch strip of lemon rind
  • 1/4 cup sugar
  • 2 eggs (beaten well)
  • 1 teaspoon vanilla extract
  • Garnish: 1 dash ground cinnamon

Steps to Make It

  1. Gather the ingredients.

  2. In a large saucepan over medium-high heat, melt the butter.

  3. Add the milk and pinch of salt and bring to a boil.

  4. Add the rice and lemon rind and boil for approximately 25 minutes, stirring frequently to prevent rice from sticking to the bottom of the pot. You want the rice to be tender but not mushy.

  5. When the rice is cooked, remove the lemon rind and stir in the sugar.

  6. Add about a cup of the warm mixture to the beaten eggs to temper them and prevent them from curdling.

  7. Reduce the heat to low and add the egg mixture into the pot, stirring constantly, and continue to cook until the mixture begins to thicken.

  8. Remove the pot from the heat, stir in the vanilla extract and cool.

  9. To serve, dust with a sprinkle of ground cinnamon.

  10. You can enjoy this recipe at room temperature or chilled.