Rizogalo (Greek Rice Pudding)

Jul 14, 2020 | Recipe Swap

From The Food of Greece, Cooking, Folkways and Travel in the Mainland and Islands of Greece, by Vilma Liacouras Chantiles.

Submitted by Mary-Ellen Jones

  • 8 cups milk
  • 1 cup raw long-grain white rice
  • 3/4 cup sugar
  • 4 tablespoons butter
  • 1 stick cinnamon (optional)
  • 1 teaspoon vanilla
  • 2 eggs, slightly beaten
  • ground cinnamon

In a heavy saucepan pour cold milk, add rice, sugar, and butter.  Cook over low heat, stirring very frequently until thickened, approximately 1 hour.  During the last 15 minutes add cinnamon stick.  Remove from heat, stir in the vanilla, then remove cinnamon stick. 

Beat eggs lightly in a small bowl, then add one tablespoon of the hot pudding mixture into the eggs, stir and repeat.  Add egg mixture into the pudding, stirring until mixed thoroughly.  Pour the pudding into a large serving bowl, or into small individual bowls.

Serves 6 – 8

Notes: I use three eggs rather than two, and I add 2 teaspoons of vanilla, rather than one.