Homemade Greek Rice Pudding (Rizogalo)
This easy Greek Rice pudding can also be made vegan if you use almond or coconut milk. It can be served warm or chilled but always with lots of cinnamon on top!
Servings: 5
Calories: 217kcal
Ingredients
- ½ cup risotto rice
- 1 ½ cups water
- pinch of salt
- 2 cups milk (or almond milk for vegans)
- ¼ cup plus 1 tablespoon white sugar
- 1 tablespoon honey (or maple syrup for vegans)
- 1 cinnamon stick
- ½ vanilla pod (or 1 teaspoon vanilla extract)
- ⅓ cup (40 grams) cornstarch
- ½ cup cold milk (or almond milk for vegans)
- ground cinnamon for topping
Instructions
- Transfer the rice, the water, and the salt to a medium sized pot and bring to a boil. Reduce heat to a simmer, cover and cook until all of the water is absorbed (about 15-20 minutes). The rice should be completely cooked through. If not, add ¼ cup more water and continue cooking.
- Add the 2 cups of milk, the sugar, the honey, the cinnamon stick, and the vanilla extract or the vanilla pod (first scrape the seeds from the pod with a knife and add everything to the pot) and cook for another 10 minutes, stirring very often.
- Combine the cornstarch and the ½ cup cold milk in a small bowl and stir with a fork until the cornstarch is completely dissolved. Add this mixture to the pot and continue cooking, stirring constantly, until the pudding starts to bubble. Cook for 1 minute and remove from the heat. Divide the rice pudding into 5 small bowls, glasses, or plates. Top with cinnamon just before serving. Eat!
Notes
- If your prefer your rice pudding on the thicker side, use an extra tablespoon of cornstarch.
- This recipe can be easily doubled for more servings.
- After the rice pudding has cooled, keep refrigerated and consume within 3-4 days.
Nutrition
Calories: 217kcal
