Rice Pudding


A lot of my childhood memories revolve around my grandparent’s house.

My parents have always worked full time, so when I was young I would go to my grandma’s after school and on the holidays. My cousins would be there too and they are boys, so we would get up to all sorts of mischief.


I fondly remember my grandma chasing my cousin around with a long wooden spoon in her hand after he had done something wrong. I thought it was hilarious.


I also fondly remember all of her cooking. She would make us pancakes every morning, would roll out homemade filo pastry for Greek pies (pita) on the dining room table as we hid underneath, would cook us egg and lemon soup (avgolemono) whenever we got sick and when I asked her nicely, she would spend an hour over the stove stirring a big pot of rice pudding (rizogalo) just for me.


She would pour it into small bowls and dust it with Dutch cinnamon, and I would eat it for days, because it is just as good cold from the fridge as it is warm from the stove.


So then recently when I was sick and at home on the couch reading Brown Eyed Baker’s rice pudding post, it had me inspired to make my Greek grandma’s rice pudding, because it is the perfect comfort food on a cold day.


RICE PUDDING

Adapted from my Grandma.

I don’t like very sweet rice pudding, so if you do, up the sugar by 1 or 2 tablespoons.

1/4 cup + 2 tbsp long grain rice
1 cup water
pinch salt
3 cups milk
2 tbsp sugar
1/2 tsp vanilla
cinnamon, for dusting

In a medium pot, combine the rice, water and salt. Set it onto a low heat, cover it and let it cook for about 15 minutes, stirring occasionally, until most of the water is absorbed.

Meanwhile, boil the milk in a small pot.

Once the rice has absorbed the water, add the boiling milk to the rice. Stir, then add the sugar and vanilla, mixing well.

Bring the mixture to the boil, then reduce the heat and let it simmer, uncovered, for about 45 minutes. Check on it and stir it frequently, particularly towards the end of the cooking time so it doesn’t burn.

Dust with cinnamon and serve. Whatever you don’t eat warm, refrigerate. Makes 3 – 4 small serves and can be easily doubled (although you may need to allow longer for the rice to absorb the water).

24 Thoughts on “Rice Pudding

  1. Allie on May 6, 2012 at 10:09 am said:

    can rice milk be used instead of cow’s milk?

  2. I love rice pudding and am very excited to see a recipe that doesn’t involve me waiting until I have some cold, old rice.

  3. This looks delicious! I’ll have to try this for my boyfriend, he LOVES rice pudding and used to eat multiple cozy shack pudding cups for lunch when he was in high school. This recipe looks better than any pudding that comes in a cup! I’m going to have one happy boy with this recipe!

  4. I’m going to make this for my husband, he loves rice pudding! Loved reading about your memories of your grandmother, how sweet!

  5. Rice pudding is the perfect comfort food, especially when you’re sick. Yours looks particularly good.
    However, what piqued my interest was the mention of an egg-and-lemon soup. What is this avgolemono? Is it anything like agristada? I must know!

    • Hi! Rice pudding is delicious and comforting when you’re sick. But avgolemono is probably eeeven better. It is a chicken stock based soup, with soft rice inside. At the end, beaten egg is mixed through and lemon is squeezed in. Is that the same as soup you were talking about?

  6. prairiesummers on May 9, 2012 at 1:10 pm said:

    I will always associate rice pudding with my grandma since she was the one introducing us to it. When I feel homesick or miss her then I make rice pudding- summer or winter does not matter in that case.

    • Isn’t it amazing how food can make memories and associations so much stronger? I love that, and am happy to hear you associate rice pudding with your grandma too :-)

  7. Heath Bartlett on May 25, 2012 at 7:36 am said:

    Just wondering if the amount of rice is correct in the recipe. The ratio of rice / liquid looks rather substantial. Can’t wait to try this out for my youngens. Hope they enjoy it as much as I know I did when I was a little guy.

    • Hi Heath, yes the ratio is correct, the rice slowly soaks up all that milk and expands. You can, however, double the entire recipe if you wish, Hope your kids love it!

  8. I love this recipe, and so does my 18 month old son. To be honest in a family of 5 I sextuple it. It works out rather well, but due to not having a pot big enough I do use less milk. It still comes out fantastic!

    Thank yo so much for sharing this!

  9. TiaChocolate on November 12, 2012 at 12:23 pm said:

    yum yum…this sounds easy and perfect; simple – like the old recipes that have withstood the test of time! :) My grandmother and mother would actually sweeten it for us with condensed milk (a little goes a long way), and if we were lucky, tender young squash/pumpkin would be diced and included towards the end of the cooking time too!

  10. I making this just now! Only, I will be substituting milk to coconut milk since I am lactose-intolerant… I got the flu and for some weird reason every time I get sick I am craving rice pudding. So now I can’t wait to try your recipe :) Also, I love your pictures!!

    • Oh good! Not that you’re sick, but that you’re making this!
      I know what you mean, whenever I’m sick I crave chicken soup and breakfast semolina :-)
      How was it with coconut milk?!
      Thanks so much! :-)

  11. Just curious to know if it’s possible to use 5 minute rice or does it have to be just regular rice ??

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