Rizogalo Greek Rice Pudding

Written by
Lynn Livanos Athan
First-generation Greek American, Lynn Livanos Athan has published many recipes. She has culinary school training and teaches Greek cooking.
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Lynn Livanos Athan
Updated 06/03/19
Greek rice pudding

The Spruce
  • 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.

    Ingredients for Greek rice pudding
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  2. In a large saucepan over medium-high heat, melt the butter.

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

    Add the butter
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  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.

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

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

    Add mixture to eggs
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  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.

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

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

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