Description
Rizogalo is a classic Greek rice pudding that is creamy, fragrant with cinnamon and citrus zest, and naturally sweetened to perfection. This comforting dessert is gently simmered on the stovetop until the rice becomes tender and the mixture thickens to a luscious, velvety consistency. Finished with a sprinkle of ground cinnamon, rizogalo is perfect served warm or chilled.
Ingredients
Milk and Rice Base
- 4 1/4 cups (1 liter) whole milk
- 1/2 cup Arborio rice (uncooked and unrinsed)
Flavorings
- 1 cinnamon stick
- 1 vanilla bean or 1 teaspoon vanilla extract
- 1 2-inch strip lemon rind
- Zest of 1/4 orange
Thickening and Sweetening
- 1 tablespoon cornstarch
- 2 tablespoons sugar
- Ground cinnamon, for garnish
Instructions
- Season the milk: In a medium saucepan, combine the whole milk, Arborio rice, cinnamon stick, lemon rind strip, and orange zest. Using a small knife, split the vanilla bean pod lengthwise, scrape out the seeds into the pan, and discard the pod. If using vanilla extract instead, wait to add it in later steps.
- Bring to a simmer: Place the saucepan over low to medium heat and bring the mixture to a gentle simmer. Whisk continuously for the first 3 minutes to prevent the rice and milk from sticking to the bottom of the pan.
- Cook the rice: Continue cooking on low to medium heat, whisking vigorously every six minutes or so to keep the mixture smooth. Cook until the rice grains are very tender and the mixture thickens to a creamy consistency similar to heavy cream. This will take approximately 35 to 40 minutes.
- Thicken the pudding: In a small bowl, dilute the cornstarch with 1/4 cup water until smooth. Slowly pour this mixture into the simmering rice pudding over low heat, whisking constantly until fully combined and slightly thickened but still pourable. Remove from heat promptly to avoid over-thickening, as it will continue to thicken as it cools.
- Finish and sweeten: Remove and discard the lemon rind and cinnamon stick from the pudding. Stir in 1 teaspoon vanilla extract if you didn't use the vanilla bean and add sugar to taste, starting with about 2 tablespoons.
- Serve: Pour the rizogalo into 4 or 5 serving bowls. Generously sprinkle each portion with ground cinnamon. The pudding can be enjoyed warm, at room temperature, or chilled according to preference.
Notes
- Arborio rice is preferred for its creamy texture but short-grain rice can be substituted.
- If you prefer a vegan version, substitute whole milk with a creamy plant-based milk like coconut or oat milk.
- For extra flavor, you can add a touch of rose water or orange blossom water along with the citrus zest.
- Keep stirring regularly to prevent the rice from sticking to the bottom and ensure even cooking.
- Adjust the sweetness to your liking by adding more or less sugar.
- Rizogalo thickens as it cools; if it becomes too thick, stir in a splash of milk before serving.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Greek
