Rizogalo | Greek Rice Pudding

A Greek Rice Pudding, for when Autumn arrives.

It is moving into Autumn. The other day a friend asked whether I was enjoying the cold weather. My answer? I must be. I am cooking rice pudding.

We have been making this for a long time. It was first cooked in my kitchen in 2003, by my Greek friend, Lia who was staying with me at that time. It was a great hit. This time, I added a vanilla bean and, at the last minute, a very small sprig of rosemary. These adjustments are optional but make a lovely difference.

You might also like to try Pandan Rice Pudding with Lime Syrup, Sweet Mung Dal and Rice Kitcheri, or a Baked Rice Pudding. Or you could try the Indian version of rice pudding, Bengali Rice Kheer.

All of our Dessert recipes are here. Or find inspiration in our Late Autumn collection of recipes.

Rice Pudding Recipe

Rizogalo | Greek Rice Pudding

1 litre milk
75 g jaggery or castor sugar
5cm piece orange rind
0.25 vanilla bean (optional)
1 small tip of rosemary sprig (optional)
100 g short grain rice
1 Tblspn custard powder
0.25 cup milk, extra
ground cinnamon

Combine milk, sugar and orange rind in pan. If using the vanilla bean, split it in two lengthwise and scrape the seeds into the milk. Add the bean to the milk with the tip of the rosemary sprig if using.

Stir the milk constantly over heat without boiling, until sugar is dissolved. Then bring to the boil, add rice and simmer uncovered for 30 – 40 minutes or until rice is tender. Stir occasionally.

Remove rind, vanilla bean pod and rosemary sprig. Stir in custard powder blended with the extra milk and stir over heat until mixture boils and thickens.

Pour mixture into serving bowls and sprinkle liberally with cinnamon. Serve hot, warm or cold.

Do enjoy!

Rice Pudding Recipe

recipe notes and alternatives
Add some lime syrup and fruit to this recipe to make Pandan Rice Pudding with Lime Syrup.

Cold Pandan Rice Pudding with Lime Syrup and Fruits

We have also Warm Rice Pudding with Star Anise Sauce for a visually stunning dessert.

Warm Rice Pudding with Walnuts and Orange Sauce

14 thoughts on “Rizogalo | Greek Rice Pudding”

  1. Very nice, kalo! I’m also diggin’ the earthenware…where did you get that?

    Hi Peter, look at the influence you are having on my cooking! The pot? A gorgeous present from a gorgeous friend.

  2. Oh, it’s just right, right now.

    Strangely, this is the first year, ever, that I’ve actually enjoyed rice pudding. Will give this a go when next we have loads of boys around – teenagers seem to love the carb-laden desserts!

    This rice pud is so easy and gorgeous. Glad that you are starting to like it. Usually I don’t cook a lot of desserts, but this year, well, I think it must be the rain.

  3. What a great recipe – I love rice pudding! Now gotta try the Greek version! Lovely photographs.

    I think this is really nice. You could even add some cream to it for extra creaminess – and calories! 🙂

  4. Delicious! I must get my husband to make this for me. I could eat rice pudding every day – last week I had vanilla rice pudding with mango compote and toasted pistachio. For a restaurant version as opposed to home-made, it was rather tasty…

    Hi Helen, lucky you having a hubby who cooks. Can I borrow him? Love the pistachio and mango with the rice pudding. Nice.

  5. For me, I think the only way to eat rice pudding is when it’s still warm. Yummy and delicious!

    Hi Chuck, my goodness, you have a great blog! Thanks for commenting so that I could experience it.

    Yes, hot rice pud is nice when the weather is cold outside. Yum.

  6. I was always told that the sugar shouldn’t be added till the rice was cooked (not only in rice pudding but other dessert recipes using rice) since it wouldn’t allow the rice to cook quickly and well enough. Apparent,y , that isnt true – because your pudding looks delicious!

    Hi Miri, yes, I have heard too that you should add sugar later, but I don’t think it modifies the length of cooking by a lot. You can always try adding it later and see what happens.

  7. Yum- love rice pudding! Especially since it is gluten-free. And with strawberries? Come to Mama!

    Thanks for letting me know that it is gluten free. I was going to have a “gluten free” category, but realised that I didn’t know enough about which foods contain gluten so did not go ahead. The strawberries are a real bonus, aren’t they?

  8. I’ve never made nor remember having- now that I think about it…the vanilla bean and rosemary seems like an excellent idea. Thank you!

    Hi Ginny, it is really delicious, and I so love rosemary!

  9. Oh, I have to comment on this new feature of wordpress..I’m not at all impressed. I posted some life drawings on my art blog and next thing I saw, was some other “life drawing” links as related posts. I was heavily upset. I would like to control any links from my blog myself.
    I switched mine off.

    I have switched mine off too now. It was linking to non-veg recipes and posts that were conflicting with my site.

  10. Nice to see the treasures from the past…you do share such interesting recipes…
    Orange rind as in do i use the peel or just the orange part without the white sliced from the peel?

    Use only the orange part of the rind, the white is quite bitter. – Isn’t it interesting to see what you were cooking in past years? Also to see how cooking fashions change.

  11. How come the porridge is white with jaggery? Rosemary is something I gotta try.

    I often use jaggery, but this time I drizzled honey over the top. When I use jaggery it goes a wonderful delicious amber colour. yum.

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