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Rizógalo — Greek Rice Pudding (lemon & cinnamon)

Rizógalo — Greek Rice Pudding (lemon & cinnamon)

Story

Village evenings with my grandma and fresh, still-warm milk 🥛. She’d ladle the rizógalo into shallow plates, dust a light cinnamon snow, and smile while I burned my tongue because I could never wait for it to chill. Simple, warm, and exactly the taste of her house. ✨

Description

This is the old-school Greek way: no cornflour, just patient simmering so the rice releases its starch and the milk turns silky. Keep the heat gentle and stir often—rizógalo should feel calm, not rushed.

Steps

  1. Simmer

  2. 1
    In a saucepan combine milk, rice, and lemon peel. Bring to a gentle boil, then lower the heat and simmer 20–30 minutes, stirring often, until creamy and the rice is tender and the liquid mostly absorbed.

  3. Sweeten

  4. 2
    Remove from heat. Stir in the sugar until fully dissolved. Lift out and discard the lemon peel.

  5. Portion & chill

  6. 3
    Ladle into small bowls. Dust lightly with cinnamon. Serve warm or cover and chill.

Credits

To my grandmother.