Rizogalo (Greek Rice Pudding)
Creamy, comforting Greek rice pudding with cinnamon and a silky custard-like texture. A beloved traditional dessert that's surprisingly easy to make on the stovetop.
- Total time
- 25 min
- Servings
- 4
- Calories
- 298
- Protein
- 7g
Ingredients
- ¾ cup short-grain white rice (such as arborio)
- 3 cups whole milk
- 1 cup water
- ½ cup sugar
- 3 whole egg yolks
- ½ teaspoon ground cinnamon
Instructions
- 1
Pour the water into a medium saucepan and bring it to a boil over high heat, watching until you see large bubbles breaking the surface, about 2 minutes.
- 2
Add the rice to the boiling water and stir once with a wooden spoon to separate the grains.
- 3
Reduce the heat to medium and simmer the rice uncovered until the water is almost completely absorbed and the rice looks mostly dry on top, about 10 minutes, stirring once halfway through.
- 4
Pour the milk into the saucepan with the rice and stir to combine, breaking up any clumps with the back of the spoon.
- 5
Keep the heat at medium and let the mixture simmer gently, stirring once every 30 seconds, until the rice is very soft and the mixture looks thick and creamy, about 6–7 minutes.
- 6
While the rice simmers, crack the egg yolks into a small bowl and whisk them together with a fork until the mixture is uniform and pale yellow, about 30 seconds.
- 7
Add the sugar to the egg yolks and whisk again until the mixture looks thick and slightly fluffy, about 1 minute.
- 8
Remove the saucepan from the heat and let it cool for 2 minutes so the rice mixture is no longer boiling.
- 9
Slowly pour the egg-and-sugar mixture into the rice, stirring constantly with a wooden spoon to blend it evenly and prevent the eggs from scrambling, about 1 minute.
- 10
Sprinkle the cinnamon over the top and stir gently once or twice until just combined, leaving some cinnamon visible on the surface.
- 11
Divide the rizogalo evenly among four bowls, spooning any creamy sauce left in the pan over the top of each portion.
Tools you’ll need
- medium saucepan with lid
- wooden spoon
- small bowl
- fork for whisking
- four serving bowls
- measuring cups
- measuring spoons
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