Rizogalo Rice Pudding

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Adjust Servings:
2 cups water
1/2 cup medium or short grain rice creamier than long grain
1 quart whole milk best with whole milk but you can try low fat milk adding about 2 teaspoons of cornstarch.
2 egg yolks room temperature
1 cup sugar
1/2 tsp. salt
for topping cinnamon

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Rizogalo Rice Pudding

  • Vegetarian

An amazing Greek dessert and comfort food.

  • 30 min
  • Serves 4
  • Easy




Growing up, our mom would make rizogalo pretty often. It was a staple in our house. She would have to ration it because Joanna would eat it all. It was her favorite dessert. So that’s why over the years, Joanna has tried to come up with a recipe as good as my mom’s, and it looks like she’s done it. Give it a try. It’s some good Greek comfort food.



In a large pot, bring 2 cups of water to a boil. Add rice. Simmer covered for 15 minutes. Add milk and continue to cook, stirring often to make sure milk does not boil over, until rice is soft and pudding thickens. About 30 minutes.


Beat egg yolks and sugar together until well mixed. Stir a few of spoonfuls of rice mixture into egg mixture to temper the eggs. Slowly add the mix to the pot. You do not want to curdle the eggs. Add salt and cook over low heat for 2-3 minutes until mixture is thick, stirring constantly.


Pour pudding into dessert cups and sprinkle each with ground cinnamon. Serve warm. You can also cool and serve at room temperature or refrigerate and serve cold.

Greek Sisters

We're two Greek sisters who love to cook & create!

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