Rizogalo

Name: Rizogalo
Prep time: 10 min
Cook time: 30 min
Yield: 4 to 6 servings
Cuisine: Greek Menu
Ingredients: Arborio Rice — 250 g; Water — 500 ml; Milk — 500 ml; Heavy Cream — To taste; Granulated Sugar — 200 g; Cardamom Seeds — 6; Cinnamon Sticks — 2; Ground Cinnamon — To garnish; Mango — 1; Pistachio Nuts — To garnish; Fresh Mint — To garnish; Honey — To drizzle

This traditional Greek rice pudding, or rizogalo, is a creamy, comforting dessert made with Arborio rice simmered in a luscious blend of milk and water. Infused with aromatic cinnamon and cardamom, this velvety dish can be served warm or chilled; enjoy it in the classic style with a generous dusting of cinnamon, or create an exotic twist topped with fresh mango, pistachios, mint, and a drizzle of honey.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 30 minutes

Servings: 4 to 6

Notes:

For a classic, creamy base, use full-fat milk and heavy cream, or swap the cream for coconut milk if you prefer an exotic, tropical flavour profile that pairs beautifully with cardamom.

The secret to the perfect texture is patience; simmer the rice on a low-medium heat and stir occasionally with a silicone spatula to prevent the rice from sticking to the bottom of the pot, allowing the natural starches to thicken the milk perfectly.

The choice of aromatics is flexible; while ground cardamom offers a sophisticated, exotic lift, you can easily substitute it with one split vanilla bean for a traditional and equally fragrant result.

Rizogalo is wonderfully versatile and can be served two ways: enjoy it warm and creamy immediately after cooking for ultimate comfort, or let it chill in the refrigerator to serve as a cool, refreshing treat.

If serving the 'exotic' version, the combination of fresh mango, crunchy pistachios, and cooling mint provides a stunning contrast of textures and temperatures, making it a perfect dessert for special occasions.

Infuse Aromatics
In a small blender, finely grind the granulated sugar with the cardamom seeds (or use vanilla bean) to ensure the flavours are evenly distributed.

Simmer
Combine the Arborio rice, water, milk, sugar and cardamom mixture, and cinnamon sticks in a pot, bringing to a boil before reducing to a medium-low heat.

Thicken
Cook the rice mixture for 20 to 25 minutes, stirring every 5 minutes with a silicone spatula to prevent sticking, until the rice is tender and the sauce has thickened.

Rest
Once cooked, remove the pot from the heat, cover with a lid, and allow the pudding to rest for 5 minutes before serving or chilling.

Garnish and Serve
Serve the pudding warm or cold, garnished traditionally with a generous dusting of ground cinnamon, or topped with fresh mango cubes, chopped pistachios, fresh mint, and a drizzle of honey.