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Rizogalo

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Rizogalo is a lovely Greek rice pudding. It's creamy, sweet, and comforting. Perfect for dessert or even a snack!
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Cook Time 45 minutes
Total Time 45 minutes
Course: Dessert
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup rice (short grain) Make sure to rinse the rice well to remove extra starch.
  • 4 cups milk For a creamier taste, try using half milk and half cream.
  • 1 cup water
  • 1/2 cup sugar If you want it sweeter, add more sugar!
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon (for garnish) Optional: additional cinnamon for serving.
  • 1/4 cup raisins (optional) Stir in during the last 5 minutes of cooking.

Method
 

Preparation
  1. Rinse the rice under cold water until the water runs clear. Drain.
  2. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until the rice is tender.
  3. Add the milk, sugar, and vanilla extract to the rice. Cook over medium heat, stirring frequently, for about 30 minutes, or until the mixture thickens to a creamy consistency.
  4. If desired, stir in raisins during the last 5 minutes of cooking.
  5. Remove from heat and let it cool slightly before serving.
  6. Serve warm or chilled, garnished with a sprinkle of cinnamon.

Notes

Keep Rizogalo in the fridge in a covered container. It will last for about 3 to 4 days. For a longer shelf life, you can freeze it for up to a month. It's great for any meal!
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