Rizogalo (Rice Pudding)

Name: Rizogalo (Rice Pudding)
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 100g Short-Grain White Rice, such as Arborio or Carolina; 250ml Water; 1 l Whole Milk, reserve cold milk to dissolve cornstarch; 120g Granulated Sugar; 2 tbsp Cornstarch; 1 Lemons, peel, wide strip, no white pith

Rizogalo is a silky Greek rice pudding perfumed with lemon and warm cinnamon, creamy yet comforting. Slow-cooked until the rice breaks down into a luscious custard, it can be enjoyed warm or chilled for a refreshing, nostalgic dessert.

Rizogalo is a silky Greek rice pudding perfumed with lemon and warm cinnamon, creamy yet comforting. Slow-cooked until the rice br... Show more

Traditional Greek Recipe

Health Grade

D- · Occasional

Rating

4.2

Time

40 min

Price

0,16 €

Calories

254 kcal

vegetarian

low calorie

easy

meal prep

Method

Peel the lemon

Use a vegetable peeler or paring knife to cut a wide strip of peel from the Lemon, avoiding the white pith, and set the strip aside.

Rinse the rice

Rinse the Short-Grain White Rice in a bowl with cold water, swish it around with your hand, and pour off the cloudy water a couple of times until it looks mostly clear. Drain it well so it does not dilute the pudding.

Simmer the rice

Put the rice in a medium saucepan with the Water and the lemon peel. Bring it to a boil over medium-high heat, then lower the heat and cook at a gentle simmer for 10 minutes, stirring once or twice, until most of the water is absorbed and the rice is tender but still slightly firm.

Mix the milk

While the rice simmers, whisk a small splash of the cold Whole Milk with the Cornstarch in a bowl until perfectly smooth. Stir in the remaining milk and the Granulated Sugar until the sugar starts to dissolve.

Thicken it

Pour the milk mixture into the pot in a thin stream, stirring constantly so the rice stays loose and creamy. Keep it at a gentle simmer for 15 minutes, stirring often so it does not catch on the bottom, then whisk well and cook for 3 minutes more until the pudding is glossy and thick enough to coat a spoon. Remove the lemon peel before serving.