Greek rice pudding with pistachios and lemon (Rizogalo)

This Greek rice pudding recipe with the sweetness of vanilla, pistachio and candied lemon will become a winter favourite.
Greek rice puddings with pistachio, lemon and fresh raspberries on white and orange rimmed plates with white spoons and small blue bowl of pistachios.John Paul Urizar

This quintessential Greek rice pudding recipe combines rice with the sweetness of vanilla bean, pistachio and candied lemon for a warming winter dessert. Known as Rizogalo in the native tongue, Greek rice pudding is relatively quick and easy to make, so it’s a weeknight dessert winner.

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Combine rice, 400ml cold water and ½ tsp sea salt in a saucepan, bring to the boil over medium-high heat, stir, then cover with a lid, reduce heat to low and cook until liquid is absorbed (12-15 minutes).


Meanwhile, combine milk, vanilla bean and seeds, cinnamon quill, zest and 90gm sugar in a separate saucepan. Bring to a simmer over medium heat, add rice mixture, stir to combine, then simmer, stirring occasionally, until rice is tender (15-20 minutes).


Meanwhile, combine cornflour and enough cold water to form a thin, smooth paste. Add to rice mixture, stir continuously until mixture thickens (4-5 minutes), remove from heat, cover with a lid and cool to room temperature.


Whisk egg yolks and remaining sugar in a bowl until light and fluffy (2-3 minutes), add to rice mixture and stir continuously over low heat until sauce coats rice (4-5 minutes).


Divide among bowls, serve warm, scattered with ground cinnamon, pistachio, candied lemon, fresh raspberries and drizzled with honey.

This recipe also requires cooling (see method).


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