Greek Rice Pudding (Rizogalo)

Greek Rice Pudding (Rizogalo) created by PaulaG

Comfort food.

Ready In:
35mins
Serves:
Units:

ingredients

  • 12 cup short grain white rice (a starchy rice, like arborio)
  • 3 cups whole milk
  • peel of 1 lemon, removed in one long strip
  • 13 cup white sugar, plus
  • 2 tablespoons white sugar
  • 2 egg yolks, slightly beaten
  • 1 12 teaspoons cornflour (cornstarch is the same thing)
  • 12 teaspoon vanilla extract (optional)

directions

  • Place milk, sugar and lemon peel (just the peel - none of the pith) in a heavy saucepan. Bring mixture to a boil, stirring constantly until sugar melts. Reduce heat to low and add the rice.
  • Cover the pan and cook until the rice/milk mixture has gone thick and creamy (about 30-35 minutes).
  • Turn off heat. Remove lemon peel and discard.
  • Whisk together egg yolks with corn flour.
  • Quickly whisk egg yolks into the rice mixture, stirring well. (If you want to, at this point you can also add a 1/2 tsp of vanilla extract). Keep stirring to make sure yolks are incorporated and won't curdle.
  • Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon.
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RECIPE MADE WITH LOVE BY

@evelynathens
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  1. Jean H.
    Delicious and pretty authentic! However, it takes about 50 minutes to cook, not 35. I had good luck with taking it off the heat and adding the egg yolks and cornstarch, so no problem with that as others had stated. But I did cook it for 50 minutes first and it had thickened up nicely. I would make this again!
  2. Tomnickolson3
    The receipt says it ready in 35 minutes but you have to cook the rice for 35 minutes. Not true. It also says any kind of rice will work. Not true. I also found it, way to sweet for my taste. Not even close to Greek style either in taste or texture. I actually rate the receipt lower than 1.
  3. MoZeu
    You have to cook this after you add the yolk/cornstarch combination. I'm not sure why the recipe states to turn off the heat, whisk the yolks/starch in and be done with it, but if you don't cook it (low-med, while stirring) afterward, not only will it taste like cornstarch, but it will not set properly. Otherwise, a good, basic recipe. I added more sugar as well.
  4. adopt a greyhound
    My lemon didn't look very good so used lemon extract, made as written otherwise. Loved the slight lemon flavor. Had to cook the rice an extra 10 min. to become thicker.
  5. Chris Mihas
    Well, what can I say about this recipe? I made it on a cold January day in Wisconsin, and then hide it in the back of the fridge and ate it all myself. For me it's a six star recipe.
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