Greek Creamy Rice Pudding-Rizogalo

by Mary Papoulias-Platis

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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.

If you are in a chocolate mood, you can try my Chocolate Rice Pudding, with a touch of cherries.  And for a healthier version I made a Millet Ricotta Pudding which I have added fresh raspberries.

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 rices such as brown rice, arborio, basmatic, or jasmine can also be substituted. 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 rice pudding which I make weekly for dessert or serve warm for breakfast! This is our comfort food at it's best!
Recipe type: Dessert
Cuisine: Greek
Serves: 8-10
  • 1 cup long-grain converted rice
  • ½ gallon of whole milk
  • 2 eggs, beaten
  • ½ cup of sugar
  • 2 teaspoons vanilla
  • 1-2 teaspoons ground cinnamon for topping
  1. Place rice in a deep dutch oven with a heavy bottom.
  2. Cover with water, and cook on medium heat, stirring, until water has been absorbed about 2 minutes.
  3. Pour in milk and stir.
  4. Bring to a slight boil, and reduce heat to low.
  5. Continue stirring frequently to avoid any sticking, every 10 minutes.
  6. Cook on low for 1½ to 2 hours or until thickened. (pudding consistency)
  7. Remove from heat and let cool slightly.
  8. Place eggs in a small bowl and whisk until smooth. Add sugar and vanilla and whisk again.
  9. Add ¼ cup warm rice pudding into the egg mixture and whisk to temper the eggs.
  10. Add the egg mixture to the large rice pudding bowl and whisk vigorously until thoroughly mixed.
  11. Place in individual small bowls or in a 8x11 dish.
  12. Sprinkle with cinnamon. Cool and cover with plastic wrap and place in refrigerator.
  13. Can be made the night before and served chilled.


Enjoy this family recipe!



© 2010 – 2020, Mary Papoulias-Platis. All rights reserved.

{ 4 comments… read them below or add one }

1 Andonia Papastathis

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?

2 Mary Papoulias-Platis

I add the rice raw. The water will help it along, but the milk will cook it.

3 Lia Psillakis

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???

4 Mary Papoulias-Platis

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.

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