Chilled Rice Pudding

    4 hours 55 minutes

    This is a Greek style rice pudding known as 'Rizogalo'. It is a sweet mild dessert with only slight seasoning from vanilla and nutmeg.

    20 people made this

    Serves: 6 

    • 90g uncooked short grain rice
    • 500ml water
    • 500ml full cream milk
    • 4 tablespoons caster sugar
    • 125ml full cream milk
    • 4 tablespoons cornflour
    • 1 teaspoon vanilla essence
    • 1 pinch ground cinnamon, to garnish

    Preparation:10min  ›  Cook:45min  ›  Extra time:4hours chilling  ›  Ready in:4hours55min 

    1. Add rice and water to a large saucepan and place over high heat. Bring to the boil then immediately lower heat to medium low. Allow to simmer uncovered very slowly stirring occasionally until most of the water has been absorbed and the rice is soft; about 30 minutes.
    2. Add 500ml milk and sugar. Raise heat to high. While the mixture comes to the boil mix together 125ml of milk with cornflour.
    3. Once rice and milk mixture boils add the cornflour mixture along with vanilla essence. Stir well to combine. Remove from heat.
    4. Ladle rice pudding into individual serving dishes such as ramekins. Sprinkle with cinnamon. Allow to cool to room temperature then chill in the fridge for at least four hours or until cold.

    Gluten Free

    To make Gluten Free, select a Gluten Free Cornflour. Some brands have wheat in it. Always read the ingredients list for allergy information.

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    Reviews in English (4)


    Just made this for a New Year party. I thought that there was too little rice until I added the cornflour and then the magic happened! I've tried it hot and it is fantastic, I cannot wait to try it cold just before New Year.  -  30 Dec 2011  (Review from Allrecipes UK & Ireland)


    A lovely rice pudding that I found best served chilled! The cinnamon on top is a must! I didn't use pudding rice, just regular rice from the cupboard that I had to hand. I think it would work with almost any rice. Try this, you won't be disappointed!!!! Thank you Diana for a wonderful recipe!  -  01 Jul 2011  (Review from Allrecipes UK & Ireland)


    this recipe is gr8 nan used to make me this. sadly she passed last year and never got her to teach me how to make it..its my favourite ..made it today for the first time ..come out exactly like she used to make it ..well chuffed  -  16 Feb 2015  (Review from Allrecipes UK & Ireland)