Almost every culture has its own version of rice pudding, and this is the Greek one I grew up with. It’s thick, creamy, and slightly sweet, with a hint of vanilla. Simple and quick to make, you can enjoy Rizogalo warm or cold—as a dessert, an afternoon snack, or even for breakfast.
This rice pudding brings back so many memories. Rizogalo (pronounced ree-ZOH-gah-lo) means “rice milk” in Greek, coming from the words rizi (rice) and gala (milk). My mum used to make it often when we were growing up, and later for her grandkids, who looked forward to it just as much as we did. She never followed a recipe—just trusted her instincts and tasted as she went. Her version was simple, with a smooth texture and just the right amount of sweetness. One thing that makes her Rizogalo a little different is a spoonful of custard powder. It’s not traditional, but both my mum and aunt would add custard powder along with cornflour to give the pudding a subtle vanilla flavour and a light golden colour. It’s so delicious with the custard powder that I make it the same way today.
Ingredients for Rizogalo (Greek Rice Pudding)
- Rice: I use medium grain rice because it releases starch and gives a nice creamy texture. You can also use short grain varieties such as Arborio rice; however, keep in mind that it releases more starch and makes the pudding thicker. It also requires a slightly longer cooking time to become tender, so you might need to add a little extra water as it cooks.
- Milk: Use whole milk for a richer and creamier result. You can substitute with lite milk for a lighter version, but the pudding won’t be quite as creamy. If you prefer a vegan option, almond, soy, or oat milk can be used, though they may slightly change the flavour and texture of the pudding.
- Sugar: I start with ¼ cup for this amount, but you can taste and add more at the end if you like it sweeter.
- Cornflour: Helps thicken the pudding and create a smooth texture. If you want to make it gluten-free, use only cornflour and skip the custard powder.
- Custard powder: Adds subtle vanilla flavour and a light golden colour. It’s not traditional but a special addition my mum and aunt always used.
- Vanilla: Adds extra warmth and flavour. You can use vanilla extract, vanilla essence, or vanilla powder depending on what you have.
How to make Rizogalo (Greek Rice Pudding)
1. Lightly rinse the rice under cold water and drain.
2. In a medium saucepan, combine the rice, water, and a pinch of salt.
3. Bring to a boil, then simmer uncovered for 10–15 minutes, stirring occasionally, until most of the water is absorbed and the rice is just tender.
4. Stir in the milk.
5. Stir in the sugar and bring to a boil.
6. Reduce heat and simmer uncovered, stirring occasionally, more often as it thickens to prevent sticking.
7. In a small measuring jug, dissolve the cornflour and custard powder in the extra 1/2 cup of milk.
8. Pour this mixture into the saucepan.
9. Add the vanilla. Taste and add more sugar if needed.
10. Bring the mixture to a gentle boil, then reduce the heat and simmer, stirring continuously for 3–5 minutes, until the pudding thickens.
11. Remove from heat. Spoon into serving bowls, sprinkle with cinnamon, and allow to cool slightly.
12. Serve warm or cold, depending on your preference.
Tips for making Rizogalo (Greek Rice Pudding)
What Type of Rice Should I Use For Rizogalo (Greek Rice Pudding)?
Yes! To make Rizogalo gluten-free, simply use cornflour only to thicken the pudding and skip the custard powder, which sometimes contains gluten. For a vegan or dairy-free version, substitute the cow’s milk with plant-based alternatives like almond, oat, or soy milk. Keep in mind that the texture and flavour might vary slightly depending on the milk you choose, but it will still be delicious.
Can I Make Rice Pudding Gluten-Free or Vegan?
Yes! To make Rizogalo gluten-free, simply use cornflour only to thicken the pudding and skip the custard powder, which sometimes contains gluten. For a vegan or dairy-free version, substitute the cow’s milk with plant-based alternatives like almond, oat, or soy milk. Keep in mind that the texture and flavour might vary slightly depending on the milk you choose, but it will still be delicious.
How Do I Keep My Rice Pudding Smooth and Creamy?
Yes! To make Rizogalo gluten-free, simply use cornflour only to thicken the pudding and skip the custard powder, which sometimes contains gluten. For a vegan or dairy-free version, substitute the cow’s milk with plant-based alternatives like almond, oat, or soy milk. Keep in mind that the texture and flavour might vary slightly depending on the milk you choose, but it will still be delicious.
Can I Adjust the Sweetness of My Rice Pudding?
Yes! To make Rizogalo gluten-free, simply use cornflour only to thicken the pudding and skip the custard powder, which sometimes contains gluten. For a vegan or dairy-free version, substitute the cow’s milk with plant-based alternatives like almond, oat, or soy milk. Keep in mind that the texture and flavour might vary slightly depending on the milk you choose, but it will still be delicious.
Why Does My Rice Pudding Stick to the Bottom of the Saucepan?
Yes! To make Rizogalo gluten-free, simply use cornflour only to thicken the pudding and skip the custard powder, which sometimes contains gluten. For a vegan or dairy-free version, substitute the cow’s milk with plant-based alternatives like almond, oat, or soy milk. Keep in mind that the texture and flavour might vary slightly depending on the milk you choose, but it will still be delicious.
How Should I Store Leftover Rizogalo (Greek Rice Pudding)?
Yes! To make Rizogalo gluten-free, simply use cornflour only to thicken the pudding and skip the custard powder, which sometimes contains gluten. For a vegan or dairy-free version, substitute the cow’s milk with plant-based alternatives like almond, oat, or soy milk. Keep in mind that the texture and flavour might vary slightly depending on the milk you choose, but it will still be delicious.
Rizogalo (Greek Rice Pudding)
4
servings5
minutes35
minutes40
minutesAlmost every culture has its own version of rice pudding, and this is the Greek one I grew up with. It’s thick, creamy, and slightly sweet, with a hint of vanilla. Simple and quick to make, you can enjoy Rizogalo warm or cold—as a dessert, an afternoon snack, or even for breakfast.
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Ingredients
1/2 cup medium grain rice (100 g / 3.5 oz) (Note 1)
1 1/2 cups water (375 ml / 12.7 fl oz)
pinch salt
2 1/2 cups whole milk (625 ml / 21 fl oz) (Note 2)
1/4 –1/2 cup sugar (55–110 g / 1.9–3.9 oz), adjust to taste (Note 3)
1 tablespoon cornflour
1 tablespoon custard powder (Note 4)
1/2 cup whole milk, extra (125 ml / 4.2 fl oz)
1/2 teaspoon vanilla extract (Note 5)
1 teaspoon ground cinnamon, for sprinkling on top
Instructions
- Lightly rinse the rice under cold water and drain. (Note 6)
- In a medium saucepan, combine the rice, water, and a pinch of salt.
- Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 10–15 minutes, stirring occasionally, until most of the water is absorbed and the rice is just tender.
- Stir in the milk and 1/4 cup of sugar. Bring the mixture back to a boil, then reduce the heat and simmer uncovered, stirring occasionally at first, and more frequently as the mixture thickens, to prevent it from catching on the bottom of the saucepan.
- In a small measuring jug, dissolve the cornflour and custard powder in the extra 1/2 cup of milk. Pour this mixture into the saucepan.
- Add the vanilla. Taste and add more sugar if needed. Bring the mixture to a gentle boil, then reduce the heat and simmer, stirring continuously for 3–5 minutes, until the pudding thickens.
- Remove from heat. Spoon into serving bowls, sprinkle with cinnamon, and allow to cool slightly. Serve warm or cold, depending on your preference.
Notes
- Notes: 1 Tablespoon = 20 ml / 0.7 fl oz 1 Cup = 250 ml / 8.45 fl oz
- 1. I use medium grain rice because it gives a nice creamy texture. You can also use short grain varieties such as Arborio rice; however, keep in mind that short grain rice may require a slightly longer cooking time to become tender, so you might need to add a little extra water as it cooks.
- 2. Whole milk gives the best creamy result. You can use lite milk for a lighter version. For a dairy-free option, try almond, soy, or oat milk, but note the flavour and texture may vary.
- 3. Start with 1/4 cup of sugar and adjust to taste. You can add more towards the end after tasting.
- 4. The custard powder adds colour and a subtle vanilla flavour. If you don’t have it, you can replace it with an extra tablespoon of cornflour but add an extra 1/4 teaspoon vanilla extract (or 1/8 tsp vanilla powder, or 1/2 tsp vanilla essence) to boost the flavour.
- 5. You can substitute the vanilla extract with ¼ teaspoon vanilla powder or one teaspoon of vanilla essence.
- 6. Rinsing the rice is optional. My mum doesn’t rinse it, but I like to rinse it briefly to remove any impurities.
- 7. Store any leftover Rizogalo covered or in an airtight container in the refrigerator. It will keep well for up to 3 days. You can enjoy it cold, or if you prefer it warm, simply reheat it in the microwave—adding a touch of milk before heating helps restore its creamy texture.
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