My family claims this Greek Creamy Rice Pudding recipe as their version of comfort food. We must make this at least 2-3 times a month! Growing up my mother would serve this as an afternoon snack, but warm without the sugar. It can be eaten warm or cold. This is all up to you, but I would try both ways and select which version you like best! In my husband’s family they would serve this dish cold as a dessert, which is the recipe below.
The type of rice used in this recipe can vary from home to home, but in this recipe I used Uncle Ben’s long-grain converted rice. Other varieties such as brown rice, arborio, basmatic, or jasmine can also be substituted. You can find these various rices and grains online at Lundberg Family Farms. Today, throughout Greece and in modern Greek homes, you will find rice pudding as a menu staple. And in my family with three grown kids, this is their most often requested recipe when they return home for the summer.
Greek Creamy Rice Pudding "Rizogalo
What a simple savory rice pudding for a breakfast treat or a refrigerated dessert. I've been making this both ways, and my family enjoys it warm as well as chilled!
Ingredients
- 1 cup long grain converted rice - I use Uncle Bens
- 1/2 gallon whole milk
- 2 eggs, beaten
- 1/4-1/2 cup sugar
- 2 teaspoons vanilla
- 1-2 teaspoons ground cinnamon for topping
Instructions
-
Place rice in a deep dutch oven with a heavy bottom.
-
Cover with 1/4 cup water and bring to a simmer. Cook until water is absorbed about 2 minutes. You are partially cooking the rice.
-
Pour in milk and stir. Bring to a slight boil and reduce heat to a low heat.
-
Continue stirring frequently to avoid any sticking, every 10 minutes.
-
Cook on low for 1 -1 1/2 hours or more until thickened. More as pudding consistency.
-
Remove from heat and let cool slightly.
-
Place eggs in a small bowl and whisk until smooth. Add the sugar and vanilla and whisk together.
-
Add 1/4 cup of the warm rice pudding into the bowl of eggs, mix quickly to temper the eggs. Get them warm to add to the rice mixture so they don't curdle.
-
Add the egg mixture to the large dutch oven and whisk vigorously until thoroughly mixed.
-
Place in individual bowls or into a large 8x11 dish.
-
Sprinkle with cinnamon. Serve warm or cool and cover with plastic wrap and place in the refrigerator. This can stay in the refrigerator for up to 2-3 days.
-
This dish can be made the night before and served chilled.
If you are in a chocolate mood, you can try my Chocolate Rice Pudding.
And for a healthier version I made a Millet Ricotta Pudding which I have added fresh raspberries.
Enjoy these fun family recipes!
Mary
© 2010 – 2022, Mary Papoulias-Platis. All rights reserved.
Follow
{ 4 comments… read them below or add one }
Hi Mary! I LOVE Rizogalo and am going to try out this recipe! Question, do I start out with the rice already cooked? Or will it only take 2 minutes for all the water to be absorbed into raw rice?
Thanks!!
I add the rice raw. The water will help it along, but the milk will cook it.
Hi
How do you know when you are cooking the rice pudding what is the consistency you look for before you add the eggs. I like the rice pudding to have a thick consistency almost like the cream in an eclair. How do I do this???
To tell you the truth Lia, you need to make this several times to test which thickness you like. According to America’s test kitchen,a spoon should be able to stand up in the pudding. Good Luck.