I love this recipe because it perfectly combines the creamy comfort of a childhood favorite with the nostalgic warmth of cinnamon and vanilla, making it the ultimate cozy treat. Plus, it’s super easy to make and creates the best pudding that feels like a hug in a bowl, just speaking to my millennial soul that’s all about those comforting vibes.
Rizogalo, or Greek rice pudding, is a comforting dessert that I cherish for its creamy texture and delightful flavor. With just a few simple ingredients—short-grain white rice, whole milk, and a hint of vanilla extract—it comes together in a way that feels almost magical.
Sweetened with granulated sugar and subtly spiced with a cinnamon stick, it’s a dessert that many of us have likely enjoyed in some form. A pinch of salt enhances the flavor, and a sprinkle of ground cinnamon adds the finishing touch.
Ingredients
- Short-grain white rice: Provides essential carbohydrates for energy.
Creates a creamy texture.
- Whole milk: Source of calcium and protein.
Adds rich, creamy flavor.
- Granulated sugar: Sweetens the pudding.
Balances spice from cinnamon.
- Cinnamon stick: Infuses warm, spicy flavor.
Adds aroma and depth.
- Vanilla extract: Enhances overall sweetness.
Delivers a fragrant vanilla note.
- Pinch of salt: Balances sweet and enhances flavors.
Important in bringing out taste.
Ingredient Quantities
- 3/4 cup short-grain white rice
- 4 cups whole milk
- 3/4 cup granulated sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Pinch of salt
- Ground cinnamon, for garnish
Instructions
1. Rinse the short-grain rice using cold water so that it is no longer starchy. This is also helpful if you have any excess rice that needs looking after. Most of the methods that I employ are fairly straightforward. I use a Japanese rice cooker when cooking short-grain rice, but I also have some stove-top and oven methods that I employ with success.
2. In a medium saucepan, combine the rinsed rice, 4 cups of whole milk, and a pinch of salt. Stir to blend.
3. Add the cinnamon stick to the saucepan and put it over medium heat.
4. Bring the blend to a soft simmer, stirring often to keep the rice from adhering to the bottom.
5. Lower the heat and allow the mixture to simmer for about 30-40 minutes, stirring now and then, until the rice is tender and the mixture has taken on a creamy consistency.
6. Remove the saucepan from the heat, and take out the cinnamon stick.
7. Add the granulated sugar and the vanilla extract. Stir until they are fully dissolved.
8. Put the saucepan back on the stove and cook for another 5-10 minutes on low heat, stirring all the while, until the mixture thickens to an almost pudding-like consistency.
9. Place the pudding that has been cooked into either small bowls for individual servings or into a single large dish for everyone to serve themselves.
10. Allow it to reach room temperature before chilling in the refrigerator for several hours. Serve after this cooling period with a dusting of ground cinnamon.
Equipment Needed
1. Japanese rice cooker (optional, if using a rice cooker)
2. Medium saucepan
3. Stirring spoon
4. Measuring cups
5. Measuring spoons
6. Small bowls or a large serving dish
7. Refrigerator
FAQ
- Can I use a different type of rice?Certainly! Although short-grain rice is the traditional choice for a rizogalo, you can substitute medium-grain rice, albeit with a potentially altered texture.
- How long does rizogalo take to cook?Usually, the rice takes about 45 minutes to 1 hour to become tender and for the pudding to reach a creamy consistency.
- Can I make rizogalo dairy-free?Yes, you can use a non-dairy milk like almond or coconut milk in place of whole milk, but it may change the taste and texture a bit.
- How do I store leftovers?Permit the rizogalo to achieve complete cooling and then place it in an airtight container. Store the container in the refrigerator, where the rizogalo will keep fresh for up to three days.
- Can I add more flavors?You can absolutely infuse your rizogalo with citrus zest, like lemon or orange, for a pop of flavor.
- Can rizogalo be served cold?Certainly, rizogalo can be relished in the warm and cold states, which renders it a versatile dessert to be enjoyed in any season.
- What can I use as a garnish?It is customary to use a sprinkle of ground cinnamon as a topping, but you might also consider using a handful of chopped nuts or a drizzle of honey to finish.
Substitutions and Variations
Whole milk: Use coconut milk or almond milk to replace whole milk in this dairy-free version.
Granulated sugar: Replace with honey or maple syrup to achieve a different sweetness profile.
Cinnamon stick: If you do not have a stick of cinnamon, use 1/2 teaspoon of ground cinnamon.
Vanilla extract: Swap it for a unique twist using vanilla bean paste or almond extract.
Short-grain white rice: Use Arborio rice instead, because it also gives a creamy texture.
Pro Tips
1. Rinse Thoroughly: Ensure the rice is thoroughly rinsed until the water runs clear to remove excess starch, which helps prevent the pudding from becoming overly thick and gummy.
2. Slow Simmering: Keep a close eye on the heat levels when simmering. A gentle simmer is key to achieving a creamy texture without scalding the milk or burning the rice at the bottom.
3. Stir Regularly: Stir the mixture frequently while cooking to prevent sticking and ensure even cooking. Use a silicone spatula or a wooden spoon to scrape the bottom of the pan effectively.
4. Infusion Enhancement: Crush the cinnamon stick slightly before adding it to the milk and rice mixture to enhance the infusion of cinnamon flavor throughout the pudding.
5. Consistency Control: If you prefer a thicker or creamier rice pudding, adjust the simmering time or milk quantity accordingly and consider adding a bit of heavy cream towards the end of cooking for extra richness.
Rizogalo Greek Rice Pudding Recipe
My favorite Rizogalo Greek Rice Pudding Recipe
Equipment Needed:
1. Japanese rice cooker (optional, if using a rice cooker)
2. Medium saucepan
3. Stirring spoon
4. Measuring cups
5. Measuring spoons
6. Small bowls or a large serving dish
7. Refrigerator
Ingredients:
- 3/4 cup short-grain white rice
- 4 cups whole milk
- 3/4 cup granulated sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Pinch of salt
- Ground cinnamon, for garnish
Instructions:
1. Rinse the short-grain rice using cold water so that it is no longer starchy. This is also helpful if you have any excess rice that needs looking after. Most of the methods that I employ are fairly straightforward. I use a Japanese rice cooker when cooking short-grain rice, but I also have some stove-top and oven methods that I employ with success.
2. In a medium saucepan, combine the rinsed rice, 4 cups of whole milk, and a pinch of salt. Stir to blend.
3. Add the cinnamon stick to the saucepan and put it over medium heat.
4. Bring the blend to a soft simmer, stirring often to keep the rice from adhering to the bottom.
5. Lower the heat and allow the mixture to simmer for about 30-40 minutes, stirring now and then, until the rice is tender and the mixture has taken on a creamy consistency.
6. Remove the saucepan from the heat, and take out the cinnamon stick.
7. Add the granulated sugar and the vanilla extract. Stir until they are fully dissolved.
8. Put the saucepan back on the stove and cook for another 5-10 minutes on low heat, stirring all the while, until the mixture thickens to an almost pudding-like consistency.
9. Place the pudding that has been cooked into either small bowls for individual servings or into a single large dish for everyone to serve themselves.
10. Allow it to reach room temperature before chilling in the refrigerator for several hours. Serve after this cooling period with a dusting of ground cinnamon.
