Go Back
Traditional Greek Rice Pudding (Rizogalo)
0 from 0 votes
Print

Traditional Greek Rice Pudding (Rizogalo)

This Traditional Greek Rice Pudding (Rizogalo) comes straight from my book, Athens: Food, Stories, Love, and is inspired by the iconic sweet shops of Athens—think Varsos in Kifissia and Stani near Omonoia Square. It’s lush and creamy, yet beautifully simple, blending rice, milk, sugar, lemon zest, and vanilla for a nostalgic dessert dusted with cinnamon.
Rizogalo is a favorite comfort food in Greece, perfect served chilled after a family meal or as a treat from the neighborhood pastry shop. Discover more timeless classics like Baklava Oatmeal Greek Cooked Breakfast, or traditional sweets such as Greek Yogurt with Quince Spoon Sweet, all inspired by Athens and the Mediterranean diet and great for breakfast! You can buy my Athens book HERE!

Course  snack, breakfast, dessert
Cuisine Greek
Keyword Athens cookbook, cinnamon rice pudding, classic Greek sweets, comfort food, Diane Kochilas, Greek milk pudding, Greek rice pudding, lemon zest, Mediterranean diet, rice pudding recipe, Rizogalo, Stani Athens, traditional Greek dessert, Varsos Kifissia
PREP TIME 10 minutes
COOK TIME 45 minutes
TIME 55 minutes

Ingredients

  • 2/3 cup Arborio Greek Carolina, or glacé rice
  • 8 cups whole milk divided
  • 2/3 cup sugar
  • Grated zest of 1 lemon
  • 2 teaspoons vanilla extract
  • 3 tablespoons cornstarch
  • Ground cinnamon for serving

Instructions

  1. In a large saucepan, cover the rice with water by ½ inch and add ½ cup milk. Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, for 20–25 minutes until rice softens.
  2. Add 7 cups of the remaining milk, sugar, vanilla, and lemon zest. Return to a simmer.
  3. In a small bowl, whisk the cornstarch into the remaining ½ cup milk until smooth. Stir this slurry into the rice mixture.
  4. Simmer 15–20 minutes longer, until thick, creamy, and porridge-like.
  5. Remove from heat and ladle into individual bowls. Cool, cover with plastic wrap, and refrigerate several hours or overnight.
  6. Serve sprinkled with ground cinnamon.

Notes

You can find more beloved Greek recipes and order my Athens: Food, Stories, Love cookbook for a deeper dive into Athens’ food culture and heirloom desserts.