Greek Rice Pudding Citrus

Rizogalo is a creamy Greek rice pudding that has been a comforting treat in my family for years. This dessert has a silky custard-like texture complemented by a fresh citrus aroma, making it perfect for a light sweet finish or a satisfying breakfast. The combination of milk, rice, and citrus zest creates a simple yet luxurious flavor that warms the soul.

I first tried making this during a long weekend, and now it’s become a requested dish whenever we want something cozy but not too heavy

Ingredients

• Arborio or short-grain rice: offers a creamy texture as the starch releases during cooking, choose fresh rice for best results
• Water: used to parboil the rice which softens the grains without starting the creaminess process too early
• Whole milk: essential for the pudding’s rich and velvety consistency, use fresh full-fat milk for the best mouthfeel
• Sugar: adds sweetness that you can adjust to your taste, pure cane sugar works well here
• Lemon zest: brightens the pudding with a fresh citrus note, opt for organic lemons to avoid pesticides
• Orange zest: optional but adds an extra layer of fragrant complexity, complementing the lemon nicely
• Vanilla extract: adds warm aromatic depth and balances the citrus
• Cornstarch: the thickening agent that gives the pudding its custard-like body, dissolve in cold milk first for smooth incorporation
• Salt: a pinch enhances all the flavors by balancing sweetness
• Ground cinnamon: sprinkled on top as a traditional finishing touch that adds subtle warmth

Step-by-Step Instructions

Parboil the Rice:

Rinse the rice under cold water until the water runs clear to remove excess starch. Bring 1 ½ cups of water to a boil, add the rice, and cook for 10 minutes. This step softens the rice without letting it get too creamy too soon so it holds texture.

Add Milk and Zest:

Pour in 4 cups of whole milk along with the lemon zest, orange zest if using, and a pinch of salt. Reduce the heat to a gentle simmer and cook uncovered for 30 to 35 minutes, stirring often. This slow simmer lets the rice absorb the milk and release starch to make the pudding creamy without burning.

Sweeten the Pudding:

Add the sugar and vanilla extract then stir well to dissolve the sugar completely. This stage develops the sweet and fragrant base of the pudding.

Thicken the Pudding:

Mix the cornstarch with ¼ cup of cold whole milk until fully dissolved. Slowly whisk this mixture into the simmering pudding. Cook for another 5 minutes while stirring constantly until the pudding thickens to a custard-like consistency. This careful thickening helps achieve that classic silky texture.

Cool and Serve:

Transfer the pudding into individual bowls or glasses. Let it cool to room temperature and then refrigerate until chilled. Before serving, sprinkle ground cinnamon on top for a traditional touch and extra flavor.

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Storage Tips

Store any leftover rizogalo covered tightly in the refrigerator to prevent a skin from forming on top. If a skin does form, you can gently whisk it back in or scoop it off if you prefer. The pudding keeps well for up to 3 days. Reheat gently on the stove or enjoy cold straight from the fridge.

Ingredient Substitutions

You can swap whole milk for a mix of half-and-half for an even creamier pudding or use a dairy-free milk such as coconut milk for a vegan twist, though the flavor and texture will change somewhat. Brown sugar can be used instead of white sugar for a richer caramel note.

Serving Suggestions

Rizogalo is lovely served on its own with a dusting of cinnamon but you can also top it with chopped toasted nuts like almonds or walnuts for an added crunch. Fresh berries or a drizzle of honey pairs beautifully with the warm citrus flavors too.

Cultural Context

Rizogalo is a classic dessert widely enjoyed in Greece and the Mediterranean region. It is traditionally served in small bowls at celebrations but also makes a comforting everyday treat. The use of citrus zest reflects the region’s love for bright, fresh flavors that enhance dairy-based desserts.

Recipe FAQs

→ What type of rice is best for this dish?

Arborio or short-grain rice is ideal for achieving the creamy, tender texture characteristic of this preparation.

→ How can I prevent the pudding from sticking while cooking?

Stir the mixture frequently during simmering to keep the rice from settling and sticking to the pot.

→ What does the citrus zest add to the dish?

Lemon and orange zest brighten the dish with fresh, fragrant notes that complement the creamy sweetness.

→ Can I use other types of milk?

Whole milk is recommended for the best creamy texture, but you can experiment with other milk types, keeping in mind the consistency may vary.

→ How do I thicken the pudding properly?

Dissolving cornstarch in cold milk before adding it to the simmering pudding helps achieve a smooth, thick consistency without lumps.