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Homemade Greek Rice Pudding with Vanilla and Cinnamon
Thick and creamy, while still soft and spoonable, just the way I like it.
🍽️ 6 servings Prep 5 min. Cook 60 min. Total 65 min. ⭐ Easy

The Story Behind the Recipe

Rizogalo is one of the most familiar desserts in Greek cooking. It is a simple, affordable pudding made with easily available ingredients, and for many people it brings back childhood memories.

It does not need complicated preparation to taste good. Rice, milk, sugar, vanilla and cinnamon are enough. My main preference concerns the texture: I like it thick and creamy but still soft and moist. I do not want it to set into a solid block in the bowl.

In the video, I made it by eye and adjusted it as I went. The quantities below provide a starting point, while the final thickness can be adapted to your preference.

The Technique

  • Water first: Start cooking the rice before adding the milk.
  • Cornstarch in cold milk: Dissolve it thoroughly to avoid lumps.
  • Thicken gradually: You do not need to use all the cornstarch mixture.
  • Watch the final texture: Rice pudding thickens further as it cools.
Ingredients

  • Glacé short-grain rice: 100 g

  • Water: 1 litre

  • Whole milk: 1 litre in total

  • Sugar: approximately 180 g, or to taste

  • Vanilla powder: 2 small sachets of vanillin

  • Cornstarch: up to 60 g, adding only as much as needed

  • Salt: 1 pinch

  • Ground cinnamon: to serve

Steps

Method

  1. Heat the water in a saucepan. Once boiling, add the rice and a pinch of salt.

  2. Cook over medium heat until the rice has absorbed the water, checking and stirring to prevent sticking.

  3. Reserve a little cold milk from the total amount for the cornstarch. Add the remaining milk to the saucepan.

  4. Continue over medium-low heat, stirring regularly, and add the sugar and vanilla.

  5. Thoroughly dissolve the cornstarch in the reserved cold milk.

  6. Once the rice is almost as tender as you want it, gradually stir in the cornstarch mixture. You do not have to use all of it.

  7. Allow each addition to cook and thicken before deciding whether more is needed.

  8. Remove from the heat when creamy but slightly looser than your desired final texture.

  9. Divide between bowls and sprinkle with cinnamon.

Tips

  1. Rice pudding thickens further as it cools, so do not let it become too firm in the saucepan.

  2. The quantities are a guide, and the sugar can be adjusted to taste.

  3. Keep the heat gentle after adding the milk and stir to prevent sticking.

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