Quick Recipe Version (TL;DR)
Quick Ingredients
- 3/4 cup (150 g) short-grain white rice (Arborio or other short-grain)
- 1 1/2 cups (360 ml) water
- 6 cups (1.42 L) whole milk
- 1/2 cup (100 g) granulated sugar
- 1/4 teaspoon fine salt
- 1 1/2 teaspoons vanilla extract (or 1 vanilla bean)
- Ground cinnamon, for serving
Do This
- 1) Rinse rice; simmer with water 10 minutes.
- 2) Add milk; bring just to a simmer, then cook low and slow 25–30 minutes, stirring often.
- 3) Stir in sugar and salt; simmer 5 minutes more until creamy.
- 4) Remove from heat; stir in vanilla.
- 5) Portion into bowls; cool 30 minutes.
- 6) Cover and chill at least 3 hours.
- 7) Dust with cinnamon and serve cold (or slightly cool).
Why You’ll Love This Recipe
- Classic comfort: creamy, gently sweet, and full of cozy vanilla flavor.
- Simple ingredients: pantry staples with an elegant result.
- Make-ahead friendly: tastes even better after chilling.
- Customizable: adjust sweetness and thickness to your preference.
Grocery List
- Produce: None (optional: 1 small lemon for zest)
- Dairy: Whole milk
- Pantry: Short-grain white rice (Arborio), granulated sugar, fine salt, vanilla extract (or vanilla bean), ground cinnamon
Full Ingredients
For the Rizogalo (Rice Pudding)
- Short-grain white rice: 3/4 cup (150 g), rinsed well (Arborio works great)
- Water: 1 1/2 cups (360 ml)
- Whole milk: 6 cups (1.42 L)
- Granulated sugar: 1/2 cup (100 g)
- Fine salt: 1/4 teaspoon
-
Vanilla: 1 1/2 teaspoons vanilla extract
(or 1 vanilla bean, split lengthwise and seeds scraped)
For Serving
- Ground cinnamon: 1/2 to 1 teaspoon total (to taste), for dusting
- Optional: extra splash of milk to loosen before serving, if needed
- Optional (traditional twist): 1 teaspoon finely grated lemon zest, stirred in at the end
Step-by-Step Instructions
Step 1: Rinse the rice
Place the 3/4 cup (150 g) short-grain rice in a fine-mesh sieve and rinse under cool running water for 30–45 seconds, swishing it around with your fingers, until the water runs mostly clear. This removes excess surface starch so the pudding thickens into a creamy texture rather than turning gluey.
Step 2: Par-cook the rice in water
In a medium-to-large heavy-bottomed pot or Dutch oven, combine the rinsed rice with 1 1/2 cups (360 ml) water. Bring to a boil over medium-high heat, then immediately reduce to low to maintain a gentle simmer.
Simmer uncovered for 10 minutes, stirring once or twice. The rice should be partially tender and most of the water should be absorbed (a small amount of water remaining is fine).
Step 3: Add the milk and heat gently
Pour in 6 cups (1.42 L) whole milk. Increase heat to medium and warm the mixture, stirring frequently, until it reaches a gentle simmer (you should see steam and small bubbles around the edges, not a rolling boil).
Target temperature: keep the pudding around 185–195°F (85–90°C) for a slow simmer. This helps prevent scorching and keeps the milk smooth.
Step 4: Slow-simmer until creamy
Reduce heat to low and simmer gently for 25–30 minutes, stirring often (every 1–2 minutes near the end) and scraping the bottom and corners of the pot to prevent sticking.
The rizogalo should look loose but creamy; it will thicken more as it cools. The rice grains should be tender with a slight bite, and the pudding should coat a spoon.
Step 5: Sweeten and finish the texture
Stir in the 1/2 cup (100 g) sugar and 1/4 teaspoon fine salt. Keep the heat on low and simmer for 5 minutes, stirring constantly, to fully dissolve the sugar and let the mixture turn silky.
If it seems thicker than you like, stir in an additional 2–4 tablespoons (30–60 ml) milk to loosen it slightly. (Remember: it tightens as it chills.)
Step 6: Add vanilla (off the heat)
Remove the pot from the heat. Stir in 1 1/2 teaspoons vanilla extract.
If using a vanilla bean instead, add the seeds (and the pod, if you like) earlier when you add the milk, then remove the pod at this step. If using optional lemon zest, stir in 1 teaspoon now for a bright, classic finish.
Step 7: Portion, cool, and chill
Divide the pudding among 6 small bowls or dessert cups (about 1 cup each). Let cool at room temperature for 30 minutes.
Cover each bowl (or cover the whole dish) and refrigerate until fully chilled, at least 3 hours (or up to overnight). Chilling is where rizogalo gets that nostalgic, spoonable texture.
Step 8: Serve with cinnamon
Just before serving, dust each portion with a light, even layer of ground cinnamon (about 1/8 teaspoon per serving, or to taste). Serve cold, or let it sit out for 10 minutes if you prefer it slightly less chilled.
Pro Tips
- Use a heavy-bottomed pot: milk scorches easily; a sturdy pot gives you more control and fewer hot spots.
- Stir strategically: stir occasionally at first, then more often as it thickens (especially the last 10 minutes) to prevent sticking.
- Don’t boil hard: a rolling boil can cause the milk to foam up, scorch, or take on a cooked flavor. Keep it at a gentle simmer.
- Sweeten near the end: adding sugar after the rice has started to soften helps the grains cook up tender and keeps the texture creamy.
- Plan for thickening: rizogalo firms up significantly in the fridge. Aim for slightly looser than your ideal texture while it’s hot.
Variations
- Extra creamy (more traditional “thick” bowl): simmer an additional 5–8 minutes, stirring constantly at the end, for a thicker set once chilled.
- Citrus-vanilla: add 1 teaspoon lemon zest or 1/2 teaspoon orange zest off heat with the vanilla.
- Warmer spice profile: add 1 small cinnamon stick to the milk while simmering (remove before chilling), then still dust with ground cinnamon to serve.
Storage & Make-Ahead
Store rizogalo covered in the refrigerator for up to 4 days. For best texture, keep it in individual bowls or in one container with plastic wrap pressed directly against the surface to minimize a skin forming.
If it thickens too much after chilling, stir in 1–3 tablespoons (15–45 ml) cold milk per serving to loosen. Rizogalo is ideal for making ahead: cook it the day before, chill overnight, and dust with cinnamon right before serving.
Nutrition (per serving)
Approximate, based on 6 servings: 305 calories; 9 g protein; 7 g fat; 52 g carbohydrates; 0 g fiber; 28 g sugar; 160 mg sodium.
