Rizogalo, the delicious Greek rice pudding a totally easy rice pudding to make. Forget stodgy school dinners – join the easy rice pudding revolution with my Rizogalo recipe!
Rizogalo is my favourite Greek rice pudding recipe, a traditional Greek and Middle Eastern dessert – Rizo galo or Greek rice pudding is a fragrant, delicate, creamy and can be eaten hot or cold and is in fact an incredibly easy rice pudding to make.
My Greek rice pudding recipe has hints of rose water, crunchy pistachios, sweet brown sugar with undertones of cinnamon and vanilla.. is your mouth watering yet?!
Rizogalo comes from the Greek; Ryzi meaning Rice and Galo meaning Milk – you get the picture…
This is the perfect refreshing dessert, using Arborio risotto rice it is incredibly easy (and relatively quick) to make but delivers on taste and indulgence everytime!
For me, Arborio rice is the perfect rice for this Rizo Galo recipe as it holds its shape and texture really well to avoid becoming a pile of mush but also exudes enough starch to avoid having to use cornflour, eggs or even cream in this rice pudding recipe. This is really a sweet risotto except a lot less fussy in terms of cooking process – but don’t tell the Italians I said that!
Want another Greek Dessert Recipe?
In saying all that, I must admit that if you are after a quick and easy dessert you can alter this recipe to use up leftover boiled rice. OK, it won’t win any awards and isn’t the same as the recipe below but the fundamentals are the same – a load of rice, lots of milk and sugar and reduce it down to a creamy texture.
Anyway, if you want to make the best damn rice pudding or rizogalo you’ve ever had; read on…
Rizogalo (Greek Rice Pudding Ingredients (4 servings):
1 cup Aborio rice
4 cups whole milk
1/2 cup caster sugar
2 inches orange rind (optional)
3 sticks cinnamon (about 2 inches long each)
2 tablespoons rosewater
Few pinches of brown sugar
Few pinches of ground cinnamon
Few pinches of chopped pistachio nuts
3 tbl of butter
1/2 teaspoon vanilla essence
Pinch of dried rose petals for garnish (optional)
Pinch of salt
- Add to a saucepan; the butter, rice, milk, cinnamon sticks, salt, vanilla essence and orange rind.
- Bring to the boil then reduce to a gentle simmer stirring frequently.
Towards the end of cooking (about 25 minutes) add the white and brown sugar and stir until dissolved.
- Keep testing the rice until it is done (it will remain a little al dente) and you are after a soup-like consistency, it will thicken alot as it cools.
- Turn off the heat and now add the rosewater and combine.
- To serve chilled; remove your Rizogalo from the fridge and add another cup of cold milk to the rizogalo. It will be quite solid so add 1/2 a cup and whisk it through with a spoon and add more if needed to help loosen the mixture before serving.
Served warm or cold – garnish with a pinch of ground cinnamon, crushed pistachio nuts and a dried rose petals if using.
Goes well with a warm summers day or late at night to satisfy a bad case of the munchies! 🙂
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