Rice Pudding with Cinnamon

Rizogalo (Greek Rice Pudding)

Rice and milk mixed together in a pot to create a creamy smooth sweet dessert. Check out our video and learn how to make Rizogalo Greek Rice Pudding here.

Rizogalo (Greek Rice Pudding)

Course: Desserts


Prep time


Cooking time




  • 1/2 Cup Medium Grain Rice

  • 3/4 Cup Caster Sugar

  • 4 Tablespoons Cornflour

  • 1L Milk

  • 2 Cups of Water

  • 1-2 Drops of Vanilla Extract

  • Cinnamon to serve


  • Put rice and water in a small pot and boil.
  • Simmer once it begins to boil and continue to simmer until most of the water has absorbed. This takes approximately 20 minutes.
  • Stir the rice toward the end to ensure the rice doesn’t stick to the bottom of the pot.
  • Allow the rice to sit for an extra 20 minutes off the heat.
  • In a separate bowl add cornflour and 1/2 cup of milk (using the milk from the 1L milk allocation) and mix together to dissolve.
  • After 20 minutes, pour the remainder of the milk, caster sugar and vanilla extract to the rice pot.
  • Turn on heat and stir as it boils.
  • Once it begins to boil, lower the heat to a minimum and stir for 10 minutes.
  • Add the cornflour mixture to the rice pot and continue to simmer and stir until the cornflour dissolves and the mixture thickens.
  • When ready, ladle the rice pudding into ramekins and sprinkle cinnamon on top.
  • Allow to cool before putting the ramekins into the fridge.

Recipe Video


  • Wrap the top of your ramekin with cling wrap before placing them into the fridge. This makes sure that your Greek rice pudding doesn’t form a crusty skin on the top.

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