Rizogalo Greek Rice Pudding

Name: Rizogalo Greek Rice Pudding
Total time: 50 min
Cuisine: Greek
Ingredients: 100g pudding rice; 1l whole milk; 100g caster sugar; 1 lemon, peel in strips; 1 tsp vanilla extract; 0.25 tsp salt; 1 tsp ground cinnamon

Creamy stovetop rice pudding scented with vanilla and lemon, dusted with cinnamon. Lovely warm or chilled.

Time50 min
LevelEasy
Costabout £0.26 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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100 gpudding rice
1 lwhole milk
100 gcaster sugar
1lemonpeel in strips
1 tspvanilla extract
¼ tspsalt
1 tspground cinnamon

Method

1
Put the rice, milk, lemon peel and salt in a heavy pan. Bring to a gentle simmer.
2
Cook over a low heat for 35 minutes, stirring often so it does not catch, until the rice is soft and the milk has thickened.
35 min
3
Stir in the sugar and vanilla and cook for 5 minutes more.
5 min
4
Remove the lemon peel. It will thicken further as it cools.
5
Spoon into bowls and dust with cinnamon. Serve warm, or chill for 2 hours.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.