In Greece, rice pudding is found in several variations across the country. It is commonly made with what we call glacé or Carolina rice (short-grain white rice and medium-grain white rice, respectively, although both are high in starch, which helps thicken the pudding). Most recipes now include cornstarch to facilitate and expedite the thickening process and to make the pudding more custard-like, but traditionally it wasn’t used. Some add eggs yolks while others don’t.

Ryzogalo is often flavored with mastiha, lemon or orange zest, krokos kozanis (Greek saffron) or simply vanilla. But it’s always topped with cinnamon and is usually served chilled. Many have it for breakfast (mostly an old-school habit) instead of dessert. Baked ryzogalo, which is made with eggs, is also popular. It’s very similar to the non-baked version, except for the final step, in which the pudding mixture is poured into a baking dish and baked for about 10 minutes until it’s browned on top. It can be served plain but is also delicious with a traditional orange or bergamot spoon sweet.

200 gr short-grain white rice
500 ml water
600 ml fresh full fat milk
Pinch of Greek saffron threads/filaments or powder
1 tsp powdered mastiha (or vanilla)
2 egg yolks at room temperature
160 gr natural cane sugar
Zest from two small organic, unwaxed lemons

Powdered cinnamon to serve

Step One

Put the rice and water in a saucepan and place it on medium heat. Bring to a boil and then lower the heat and simmer with the lid closed for about 7 minutes, until the water is fully absorbed. The rice should not be fully done at this point.

Step Two

Pour in the milk and gently stir, keeping it on very low heat. Add in the mastiha and saffron and keep stirring continuously until it thickens, this will take over 10-15 minutes.

Step Three

Beat the egg yolks and sugar until fluffy, creamy and light in color (I suggest using an electric mixer since you will still be stirring the rice). Mix in the zest of one lemon and set aside.

Step Four

When the rice mix has thickened, add in the egg and sugar mixture and stir vigorously for about a minute until well combined. Remove from heat, mix in the rest of the lemon zest (alternatively you can add it on top of each bowl) and then place into individual bowls. Allow them to cool down before you chill them in the fridge. Once they have firmed up further, serve them sprinkled with cinnamon.