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Rizogalo is a classic, creamy Greek dessert! This recipe is really easy to make with just a handful of ingredients. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: Greek
Keyword: easy,, egg-free, Greek, pudding, rice
Servings: 3 - 4 small bowls


  • ¼ cup (50 g / 1.8 oz) uncooked, starchy, short-grain white rice (or Arborio rice)
  • 1 ½ cups (375 ml / 12 fl oz) water
  • pinch of salt
  • 1-2 cinnamon sticks
  • 2 cups (500 ml / 16 fl oz) fresh milk (regular or plant-based)
  • ¼ cup (50 g / 1.8 oz) sugar
  • 1 teaspoon vanilla 
  • 2 tablespoons cornstarch
  • ground cinnamon


  • Rinse the rice under cold, running water. I like to use a fine-mesh strainer. 
  • Put the water and salt in a pot and bring it to a boil. When it starts boiling, add the rice and the cinnamon sticks. Simmer on medium heat for about 20-25 minutes, stirring occasionally until the rice absorbs the water. After 20 minutes, taste the rice to see if it has cooked through; if it hasn’t, add a little more water and continue to simmer. Do not drain. Continue tasting the rice until it’s done. Then, discard the cinnamon sticks.
  • Pour ¼ cup of the milk in a bowl. Add the sugar, vanilla, and cornstarch and whisk together. Set aside.
  • Pour the remaining milk into the rice mixture and turn up the heat to medium-high. Cook for about 2 minutes. 
  • Add the cornstarch mixture and whisk continuously until it thickens, about a minute or so.
  • Ladle into small bowls. 
  • Press some plastic wrap on the pudding (to prevent a film from forming) and store in the refrigerator.
  • Or serve immediately with lots of ground cinnamon on top!
  • Enjoy!


You can store the rizogalo in the refrigerator for up to 4 days. 
It will thicken a bit as it cools.
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