📝 About This Recipe
Transport yourself to a sun-drenched Greek taverna with this ultra-creamy, comforting Rizogalo. This traditional Greek rice pudding is defined by its velvety texture and delicate aroma of citrus and vanilla, thickened naturally with the starch of Arborio rice and a touch of cornstarch. Unlike baked versions, this stovetop classic is a labor of love that results in a silky, custard-like treat that is equally delicious served warm or chilled.
🥗 Ingredients
The Rice Base
- 3/4 cup Arborio or Glacé Rice (short-grain rice is essential for starch)
- 2 cups Water (for the initial simmer)
- 1/4 teaspoon Salt (fine sea salt)
The Creamy Custard
- 4 cups Whole Milk (full fat provides the best texture)
- 1/2 cup Granulated Sugar (adjust slightly for desired sweetness)
- 2 tablespoons Cornstarch (dissolved in 1/4 cup cold milk)
- 1 teaspoon Vanilla Bean Paste (or high-quality extract)
- 1 strip Lemon Peel (wide strip, avoided the white pith)
- 1 piece Cinnamon Stick (optional, for infusion)
- 1 Egg Yolk (optional, for extra richness)
The Finishing Touches
- 1 tablespoon Ground Cinnamon (for dusting generously)
- 2 tablespoons Pistachios (finely crushed, optional garnish)
👨🍳 Instructions
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1
In a heavy-bottomed medium saucepan, combine the rice, water, and salt. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to low, cover, and simmer for 12-15 minutes until the rice is tender and most of the water has been absorbed.
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3
In a separate small bowl, whisk the cornstarch with 1/4 cup of the cold milk until smooth; set this slurry aside.
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4
Add the remaining milk, sugar, lemon peel, and the optional cinnamon stick to the saucepan with the cooked rice.
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5
Turn the heat back up to medium and bring the mixture to a very gentle simmer, stirring frequently with a wooden spoon to prevent the rice from sticking to the bottom.
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6
Allow the mixture to simmer uncovered for about 20 minutes. The milk will begin to reduce and the rice will release its starches.
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7
If using the egg yolk for extra richness, whisk it into the cornstarch slurry now.
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8
Slowly pour the cornstarch slurry into the simmering rice mixture while stirring constantly. This prevents lumps from forming.
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9
Continue to cook and stir for another 5 minutes. The pudding should thicken to a consistency that coats the back of a spoon.
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10
Remove the saucepan from the heat. Discard the lemon peel and the cinnamon stick.
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11
Stir in the vanilla bean paste. The aroma at this stage should be heavenly and comforting.
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12
Ladle the warm pudding into individual glass bowls or ramekins. Note that the pudding will thicken significantly as it cools.
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13
Let the bowls sit at room temperature for 20 minutes, then cover with plastic wrap (press it against the surface if you want to prevent a skin from forming) and refrigerate for at least 2 hours.
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14
Just before serving, dust each bowl generously with ground cinnamon in a decorative pattern.
💡 Chef's Tips
Always use whole milk; the fat content is vital for that signature Greek creaminess. Do not rinse the rice before cooking; those surface starches are essential for thickening the pudding naturally. Stir frequently during the milk-simmering stage to ensure the bottom doesn't scorch, which would ruin the delicate flavor. If you prefer a thinner pudding, add an extra 1/2 cup of milk at the very end of the cooking process. For an authentic touch, use a 'Glacé' style rice if you can find it at a Mediterranean grocer, as it is the traditional choice for Rizogalo.
🍽️ Serving Suggestions
Serve chilled with a side of Greek butter cookies (Koulourakia) for a classic afternoon snack. Pair with a glass of chilled Muscat of Samos or a strong Greek coffee to balance the sweetness. Top with a spoonful of sour cherry spoon sweet (Vyssino) for a vibrant, tart contrast. Add a sprinkle of toasted walnuts or pistachios if you enjoy a bit of crunch in your creamy desserts. Enjoy it warm on a cold winter evening for the ultimate comfort food experience.