Free recipe guide
How to make Rizogalo
Learn what makes Rizogalo special, cook the free ComidaTime recipe, then keep cooking from Authentic Greek Cuisine.
Why cooks start here
Rizogalo is cooked the way home kitchens across Greece cooks it — olive oil used without counting, salt judged by hand, and lemon always within reach. This is the home version, written down the way a Greek family cook actually puts it on the table.
Rizogalo is a comforting Greek rice pudding, cherished for its simplicity and warmth. Traditionally made in home kitchens across Greece, it's a dish that embodies the essence of everyday Greek cooking. With ingredients like olive oil used liberally, salt measured by instinct, and a lemon always within reach, this dish is a staple that transcends specific occasions, offering a taste of home any day of the week. The creamy texture of Rizogalo, achieved by simmering rice slowly in milk, is accented by the subtle sweetness of sugar and the fragrant allure of vanilla. The final dusting of cinnamon adds a warm, aromatic finish that envelops each spoonful in a gentle spice. This pudding is best enjoyed slightly chilled, allowing the flavors to meld and the texture to firm up just enough, inviting you to savor each cooling bite.
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