DessertsDifficulty: easy
Rizogalo (Greek Rice Pudding)
Creamy stovetop rice pudding scented with lemon peel and cinnamon — the nursery dessert every Greek child remembers, eaten warm or cold.
10
Prep Time
45
Cook Time
6
Servings
Ingredients
Instructions
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1Simmer the rice in water 10 minutes until just tender; drain. This pre-cook prevents the milk from scorching.
2Add milk, sugar, lemon peel and cinnamon stick; simmer gently 30-35 minutes, stirring often, until thick and creamy.
3Pot into bowls, cinnamon dusted over. Warm it is comfort; chilled overnight it sets to spoon-standing cream.
Chef's Tip
- Pre-boiling the rice in water washes out surface starch that would scorch the milk — the trick of every Greek yiayia.
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- Lemon peel (never juice) perfumes without curdling; the citral does the work at zero acidity.
- Stirring often, not constantly, keeps the grains whole while releasing just enough starch to thicken.
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