(GREEK CINNAMON RICE PUDDING)

Rizogalo is a creamy Greek rice pudding made from rice, milk and sugar, often scented with cinnamon and sometimes lemon or orange zest. Its texture is thick and velvety, more substantial than some custard like puddings but softer than a risotto, with plump rice grains suspended in a lush, milky base. The name literally means “rice‑milk” in Greek (rizi = rice, galo = milk), and it’s a staple comfort dessert across Greece, from island tavernas to village kitchens.

Rizogalo has ancient roots tied to rice cultivation and dairy traditions that spread through the region over centuries, gaining particular popularity during Ottoman times when rice puddings became widespread. While rice itself is not originally Mediterranean, Greek cooks adopted it and combined it with abundant local milk, producing the creamy dessert we recognise today. It’s associated with home cooking and simple hospitality rather than haute cuisine, and you'll find it at family meals, local festivals and as a homely offering in cafes and bakeries throughout Greece.

Rizogalo is served both as a dessert and as a comforting snack, perfect after a heavy meal, at family gatherings, or as part of a meze spread. In Greece it’s common at celebrations and everyday meals alike. You’ll also find it featured in religious fasting calendars (using dairy friendly variations where appropriate). Because it’s satisfying and not overly sweet, many Greeks enjoy it for breakfast or as a late night treat, and with my recipe omitting sugar for honey it really is great refined sugar free option.