rizogalo, greek rice pudding recipe

Rizogalo, Greek rice pudding recipe

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Rizogalo, Greek rice pudding recipe

5 from 1 vote
Recipe by Me To Mati #passionfood Course: DessertCuisine: GreekDifficulty: Easy


Prep time


Cooking time



Do you feel like something comforting then this rice pudding is a dessert that will soothe the soul and impress everyone! This dessert is simple to make and uses only a few ingredients. The only real trick is the continuous stirring until the mixture thickens.

Corn flour is used to further thicken the mixture and we add sultanas and ç which adds texture and taste surprise. This delight is best eaten warm and it can be refrigerated and warmed up the day after (if it lasts that long).


  • 1/2 cup water

  • 1 cup medium grain rice

  • 1-litre milk (full cream)

  • ½ cup sultanas

  • ½ cup pistachios

  • 1 cinnamon stick

  • 1 tablespoon corn flour

  • 1 teaspoon sugar (optional)

  • cinnamon powder for garnish


  • Add water to the hot pot and bring to boiling point. rice pudding
  • Wash rice, removing starch and add to the pot – stirring through thoroughly.
  • Slowly add milk, cinnamon stick stirring through thoroughly.
  • Bring mixture to boiling point – continuously stirring the mixture.
  • Add sultana and pistachio mixture, slowly combining into the pudding mixture. rice pudding recipe
  • Extract approximately 4 tablespoons of the hot mixture (liquid only), combine with an equal amount of cold milk and add 1 tablespoon of corn flour.
  • Combine the thickening agents (above step) before stirring into the hot mixture.
  • Bring mixture to boiling point before removing cinnamon stick and pouring the mixture into bowls (equal amounts).
  • Dust cinnamon powder over puddings (generous amount) and apply sugar over the tops. rizogalo, greek rice pudding recipe

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