Greek rice pudding


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Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

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Greek rizogalo is much loved for its creamy, melting white sweetness. It is often thickened with egg yolks at the end of cooking, but I prefer to keep it on the runny side of firm, thickened only with a little cornflour. Serve it in shallow bowls so you get a maximum amount of area to sprinkle with cinnamon - the best part.


  • 1 litre ( pints) milk
  • 120 g ( oz) short grain or arborio rice
  • 2 tbsp sugar
  • ½ tsp vanilla extract
  • 1 tsp clear rosewater syrup
  • 1 tsp cornflour
  • 1 tsp ground cinnamon


Place milk and rice in a heavy-bottomed saucepan and heat gently, stirring occasionally, while you bring the milk to a simmer. Lower the heat just before the milk comes to the boil and cook gently, uncovered, for 30 to 40 minutes, stirring occasionally, until each grain of rice is tender but still shapely. Add sugar, vanilla and rosewater syrup, and stir well until sugar dissolves.

Mix cornflour to a paste with an extra tablespoon of milk. Add cornflour paste to the rice, raise the heat slightly, and stir well until the mixture thickens to a creamy texture. Pour into 4 shallow individual bowls. Sprinkle with cinnamon and serve warm or cold.

P.S. If you prefer a baked rice pudding with a crusty top, pour the cooked rice into a buttered ovenproof dish, dot with a little butter and bake at 180°C (350°F) for 20 minutes until the top is golden brown.