Name: Rizogalo
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 150 g short-grain or pudding rice; 240 ml water; Pinch of fine sea salt; 1 litre whole milk, divided; 120 g granulated sugar; 1 tbsp finely grated lemon zest; 2 tbsp cornflour; 1 tsp vanilla extract; Ground cinnamon, to serve; Fresh lemon zest, optional

About Rizogalo

Rizogalo is Greece's simple, comforting rice pudding: tender short-grain rice suspended in lightly sweetened milk, scented with lemon and vanilla and finished with plenty of cinnamon.

Ingredients

150 g short-grain or pudding rice
240 ml water
Pinch of fine sea salt
1 litre whole milk, divided
120 g granulated sugar
1 tbsp finely grated lemon zest
2 tbsp cornflour
1 tsp vanilla extract
Ground cinnamon, to serve
Fresh lemon zest, optional

Method

Put the rice, water and salt in a heavy saucepan. Simmer for 10 to 12 minutes, until most of the water has been absorbed.
Add 950 ml of the milk, the sugar and lemon zest. Cook gently for 20 to 25 minutes, stirring frequently.
Whisk the cornflour with the remaining cold milk until smooth.
Slowly stir the cornflour mixture into the rice and continue cooking for 3 to 5 minutes until creamy and thickened.
Remove from the heat and stir in the vanilla.
Divide between six bowls or glasses. Serve warm, or chill thoroughly for a firmer pudding.
Dust generously with cinnamon just before serving.

A closer look

Plan your visit

Recipe tips

Use short-grain rice because it releases starch and gives the pudding body.
Stir regularly to prevent milk catching on the bottom of the pan.
The pudding thickens noticeably as it cools.
Add cinnamon at serving time so its aroma stays fresh.

What to serve with it

Rizogalo needs little more than cinnamon. For extra texture add toasted walnuts, fresh berries or orange segments, or serve it simply with Greek coffee.

The story behind the dish

Rizogalo literally combines the Greek words for rice and milk. It is an everyday dessert found in homes, cafés and bakeries across Greece and is equally enjoyable warm in winter or chilled in summer.

Where to try it in Corfu

Look for rizogalo in traditional bakeries, pastry shops and cafés with refrigerated dessert counters. It may be sold in individual pots rather than listed as a restaurant dessert.