Greek-Inspired Creamy Rice Pudding (Rizogalo) — Luxuriously Smooth with a Hint of Lemon
More than just a simple rice pudding, this recipe blends classic rizogalo with the richness of crème anglaise and a touch of whipped cream for extra fluffiness and creaminess. The gentle lemon zest and optional turmeric add a bright, delicate flavor and a beautiful golden hue.
🍚 Ingredients (Serves 4)
| Ingredient | Quantity |
|---|---|
| Milk | 1100 ml |
| Round-grain rice (Camolino) | 100 g |
| Sugar | 80 g |
| Vanilla pod | 1 |
| Lemon zest | From 3 small lemons |
| Turmeric (optional) | A pinch |
| Egg yolks | 4 |
| Whipping cream (natural) | 300 ml |
🔪 Preparation Steps
- Cook rice with milk and aromatics:
In a large pot, bring 1 liter of milk to a boil with rice, lemon zest strips (using a vegetable peeler), and the vanilla pod (scraped seeds plus pod).
Lower heat to the smallest flame and simmer gently for 30 minutes, stirring frequently to prevent sticking and to encourage the rice to release starch like risotto. The rice should be soft but not mushy, forming a soft pudding. Remove lemon zest and vanilla pod. - Sweeten and prepare custard base:
Stir in sugar until dissolved.
Heat the remaining 100 ml milk until hot. Whisk egg yolks in a bowl. Slowly pour hot milk in a thin stream into yolks while whisking constantly.
Gradually add this egg-milk mixture to the rice pudding. - Thicken pudding:
Continue cooking on low heat, stirring constantly until slightly thickened and creamy (you’ll notice the spoon leaving clear trails on the pot bottom). Do not raise heat to avoid lumps. If using, stir in turmeric near the end to add color and subtle flavor. - Cool and flavor:
Remove pot from heat and place the bottom in cold water. Stir for 2–3 minutes to cool.
Grate remaining lemon zest gradually, tasting as you go to reach desired lemon aroma. - Add whipped cream:
Let pudding cool completely until it thickens enough to hold on a spoon.
Whip cream until soft peaks form. Fold 4–6 tablespoons of whipped cream gently into the pudding. - Serve and decorate:
Divide pudding into 4 serving glasses or bowls.
Top with remaining whipped cream.
Garnish with lemon zest and a light dusting of ground cinnamon. - Chill:
Refrigerate until set and ready to serve.
💡 Tips & Serving Suggestions
- Keep the heat low throughout for perfectly creamy texture.
- Turmeric is optional and mainly for visual effect and a hint of earthiness.
- Serve as a refreshing dessert after rich meals or alongside fresh fruit.
🧾 Final Thoughts
This Greek-inspired rizogalo with creamy custard and whipped cream is a heavenly, indulgent dessert that balances richness with fresh citrus notes — perfect for special occasions or anytime you crave comfort food with elegance.