Rizogalo – Greek Rice Pudding

Laura Sharrad & Dezi


  • 4 cups full cream milk
  • 1/2 cup medium-grain rice
  • 1 + 1/2 cups of water
  • 1/4 tsp salt
  • 1/2 cup caster sugar
  • 2 tbs heaped tbsp cornflour
  • 1 Vanilla bean or 1 tsp vanilla bean paste
  • Traditional topping option Greek Cinnamon to dust the top Or
  • Lotus Biscoff topping with Biscoff biscuit crumb.
  • 1/2 cup melted biscoff
  • 5 Lotus Biscoff biscuits
  • Pour onto top of cooled puddings and crushed biscoff biscuits
  • Garnish : with dried rose petals/ edible flowers


  1. Lightly rinse rice before adding it into the pot with boiling water. Add salt and mix.
  2. Cook rice on low will the water has almost been absorbed.
  3. Whilst you are waiting for the rice to be cooked, start on the milk mixture.
  4.  In a large non-stick pot add the milk – retaining 1/4-1/2 cup of milk.
  5. Add the sugar with the milk and use a whisk to mix well and dissolve the sugar.
  6. Bring the milk up to almost boiling and then add to the rice.
  7.  Add vanilla paste or use a knife to slice your vanilla pod and add it into the mixture.
  8. Use a wooden spoon to stir well, keep stirring like you would a risotto on low heat for 20 mins.
  9. With the milk that you have kept aside add the cornflour and mix well. Add to the rice mixture slowly and mix.
  10. Cook on low-medium heat for a further 5-8 mins till it has thickened.
  11. Ladel in pudding into bowls/ cup of choice and refrigerate once cooled.
  12. Add topping of choice (cinnamon or biscoff).
  13. Serve this warm or at room temperature. Serves 5 in these small terracotta pots.
Print Friendly, PDF & Email

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!