Greek Rice Pudding (Rizogalo)

Name: Greek Rice Pudding (Rizogalo)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Greece
Ingredients: ½ cup (100 g) short-grain rice (such as Arborio or Greek glase rice); 2 cups (480 ml) water; 4 cups (960 ml) whole milk; ½ cup (100 g) sugar; 1 teaspoon vanilla extract; 1 strip of lemon peel (about 2 inches/5 cm long); 2 tablespoons (18 g) cornstarch; ¼ teaspoon ground cinnamon (plus more for serving)

Ρυζόγαλο RizogaloSay it: ree-ZOH-gah-lo

By the Passport Plate editors. Published November 15, 2026.

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Rizogalo is Greece’s beloved creamy rice pudding, enjoyed throughout the country as a comforting dessert or afternoon treat. Short-grain rice is slowly simmered in milk until it releases its starches, creating a velvety texture that is lightly sweetened and delicately scented with vanilla and lemon. A generous dusting of ground cinnamon on top adds warmth and a classic Greek touch. Simple, nostalgic, and made with pantry staples, rizogalo is a staple in Greek homes and tavernas alike.

Greek Rice Pudding (Rizogalo)

Ρυζόγαλο, Rizogalo

Pronounced ree-ZOH-gah-lo

Serves: 4
Prep: 5 min
Cook: 45 min
Total: 50 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

4 servings

½ cup (100 g)100 g (½ cup) short-grain rice (such as Arborio or Greek glase rice)
2 cups (480 ml)480 ml (2 cups) water
4 cups (960 ml)960 ml (4 cups) whole milk
½ cup (100 g)100 g (½ cup) sugar
1 teaspoon vanilla extract
1 strip of lemon peel (about 2 inches/5 cm long)
2 tablespoons (18 g)18 g (2 tablespoons) cornstarch
¼ teaspoon ground cinnamon (plus more for serving)

Method

Place the rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered for 10 minutes, stirring occasionally, until the rice is partially tender and most of the water is absorbed.
Add the milk, sugar, vanilla extract, and lemon peel. Stir well and return to a gentle simmer. Cook for 25–30 minutes, stirring frequently, until the rice is very soft and the mixture has thickened to a creamy consistency.
In a small bowl, whisk the cornstarch with 3 tablespoons (45 ml) of cold milk or water until smooth. Stir this slurry into the pudding.
Continue cooking for 2–3 minutes more, stirring constantly, until the pudding thickens further and coats the back of a spoon.
Remove from heat, discard the lemon peel, and let the rizogalo cool slightly. It will thicken more as it cools.
Spoon into individual bowls or one large serving dish. Dust generously with ground cinnamon while still warm.
Serve warm, at room temperature, or chilled.

Regional variants

Some regions or households add a touch of orange zest or a cinnamon stick during simmering for deeper aroma. Modern versions occasionally incorporate a little heavy cream or condensed milk for extra richness.

Cook's notes

Stir often toward the end to prevent the milk from scorching on the bottom of the pan.
For extra creaminess, you may stir in 2 tablespoons of unsalted butter after removing from heat.
Adjust sweetness to taste; some Greek families prefer it less sweet.

Serve with

Strong Greek coffee or a glass of cold water; often eaten plain.

Make ahead and storage

Stores well in the refrigerator up to 3 days. Reheat gently with a splash of milk to loosen, or enjoy cold.

Greek Rice Pudding (Rizogalo)