Snack · 50 min · greek

Rizogalo (Rice Pudding)

A Greek snack built around short-grain rice and whole milk — on the table in 50 minutes. It is weeknight cooking that still hits your targets — 8 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 3/4 cup Short-grain rice
• 4 cups Whole milk
• 1/2 cup Sugar
• 2 tbsp Cornstarch
• 2 tsp Vanilla extract
• 1 strip Lemon peel
• 2 tsp Ground cinnamon
• 1/4 tsp Salt

Steps

1. Simmer the rice in 2 cups water for 10 minutes until the water is mostly absorbed — starting the rice in water keeps the milk from scorching later.
2. Add the milk, lemon peel, and salt; simmer on the lowest heat 30 minutes, stirring often and scraping the bottom. Rice pudding demands a patient, watchful cook; walk away and it catches.
3. Whisk the cornstarch with a splash of cold milk, stir it in with the sugar, and cook 5 more minutes until the pudding coats the spoon thickly. It should still look slightly loose — it firms as it cools.
4. Remove the lemon peel, stir in the vanilla, and pour into a shallow dish or individual bowls. Cool, then chill 2 hours.
5. Serve cold with a generous dusting of cinnamon — the cinnamon is not decoration, it is the flavor that makes rizogalo taste like childhood.

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