Rizogalo (Greek Rice Pudding)


Greek rice pudding is simple, comforting, and delicious. Some people in Greece make it with eggs, but my aunt prefers without. Best enjoyed cold - if you can wait that long!

Prep Time:
5 mins
Cook Time:
40 mins
Additional Time:
4 hrs
Total Time:
4 hrs 45 mins
6 servings


  • 2 cups water

  • ½ cup uncooked short-grain white rice

  • 2 cups whole milk

  • 4 tablespoons white sugar

  • ½ cup whole milk

  • 4 tablespoons cornstarch

  • 1 teaspoon vanilla extract

  • ¼ teaspoon ground cinnamon, or more to taste


  1. Bring water and rice to a boil in a saucepan. Immediately reduce heat to medium-low. Simmer uncovered very slowly, stirring occasionally, until most of the water has been absorbed and rice is soft, about 30 minutes.

  2. Pour 2 cups milk and sugar into the saucepan and increase heat to high.

  3. Meanwhile, stir together 1/2 cup milk and cornstarch in a bowl.

  4. Once rice-milk mixture is boiling, add cornstarch mixture and vanilla extract. Stir until well combined. Remove from heat.

  5. Ladle rice pudding into individual serving dishes and sprinkle with cinnamon. Allow to cool to room temperature. Refrigerate until well chilled, at least 4 hours.

Nutrition Facts (per serving)

176 Calories
3g Fat
31g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 176
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 44mg 2%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 2%
Total Sugars 13g
Protein 4g
Calcium 119mg 9%
Iron 1mg 4%
Potassium 161mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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