Rizogalo Greek Rice Pudding

Greek rice pudding

The Spruce

Prep: 5 mins
Cook: 40 mins
Total: 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
173 Calories
7g Fat
20g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 173
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 80mg 27%
Sodium 118mg 5%
Total Carbohydrate 20g 7%
Dietary Fiber 0g 1%
Total Sugars 17g
Protein 8g
Vitamin C 1mg 7%
Calcium 221mg 17%
Iron 0mg 2%
Potassium 276mg 6%
*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 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 thanks to the piece of lemon rind added when cooking the rice. And although it takes quite a bit of stirring action to thicken properly, the end result is really worth the effort. Rice pudding is comfort food at its best.

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 type of texture you prefer.


  • 2 tablespoons unsalted butter

  • 1 quart milk

  • Pinch of salt

  • 1/3 cup rice

  • 1 (3-inch) strip lemon rind

  • 1/4 cup sugar

  • 2 large eggs, beaten well

  • 1 teaspoon vanilla extract

  • Ground cinnamon, for garnish

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 a 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 the 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 1 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 to room temperature or chill.

    Stir in vanilla
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  9. Spoon into 1 large bowl or 6 individual bowls or Mason jars, and dust with a sprinkle of ground cinnamon.

    Serve with cinnamon
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  • As the rice is cooking, you need to keep stirring and watching over the pot; make sure you don't step away from the stove or else the pudding can burn and won't thicken up properly.
  • If the pudding seems too thick once it's done, you can add a little milk to loosen it up.
  • The cinnamon adds a nice finishing touch so don't skimp on the spice.

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