Greek Rice Pudding (Rizogalo)

Recipe by evelynathens
READY IN: 35mins


  • 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)


  • 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.