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Rice pudding (greek: ryzogalo)

[slideshow_deploy id=’1620’]


  • 4 tbsp carolina / arborio rice
  • 240gr. water (1 glass)
  • 1lt. milk
  • 5tbsp corn flour
  • 5tbsp sugar
  • 1tsp vanilla extract or half vanilla pod
  • Cinnamon


  1. Warm up the water in a large pot and add the rice. Heat medium – high.
  2. Mix the corn flour with some cold milk in a mug and stir well till combined.
  3. When the water is absorbed, add the corn flour mix, the remaining milk, sugar and vanilla. Lower the heat to medium.
  4. Stir occasionally as it gets thicker and remove from heat before it starts to boil.
  5. Pour into bowls, let cool down and garnish with some cinnamon.  Eat warm or cold. Preserve in the refrigerator.


Rice pudding

Rice pudding (greek: ryzogalo)

Published in Recipes Sweet Tooth


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