Greek Rice Pudding

Greek rice Pudding

Rizogalo is a greek rice pudding perfect for a light dessert and it can be served warm or cold. The tranditional recipe for this pudding has no butter but it still has a lovely thick texture a bit like a custard. The cinnamon and cardamom adds a great flavour.


  • 5 tbsps short grain white rice
  • 1 lt milk
  • 1/2 glass of water
  • 4 tbsps sugar
  • 1 tsp vanilla essence
  • sprinkle of salt
  • 5 tbsps cornflour
  • 3 tbsp raisins (optional)
  • 2 cardamom seeds
  • 1 tbsp rose water
  • cinnamon


  1. In a large saucepan add the rice, water, salt, cardamom and let it simmer over medium heat.
  2. Once the rice is soft ( after 10 minutes) pour in the milk but keep 1/2 cup of milk on the side for later use.
  3. Stir in the sugar, vanilla essence and we let it simmer in medium- low heat without covering.
  4. It’s important to reduce the heat to medium- low and gently cook the rice pudding.
  5. Add in the raisins if using and once the rice pudding comes to a boiling point , mix the 1/2 cup of milk with cornflour and add in the mixture.
  6. Cook for a few more minutes until you have a thick, custard like texture.
  7. Remove the saucepan from the heat and add the rosewater and stir well.
  8. Pour into small bowls, sprinkle some cinnamon and serve warm.
  9. Enjoy!


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