Breakfast, Dessert & Sweet things, Sides & Snacks

Rizogalo (Rice pudding) – Ρυζόγαλο

Vegan rice pudding: cinnamon, choco and strawberry swirl flavour. By !!

Rizogalo (aka rice pudding – literally translated as Rice-Milk) is a traditional greek-cypriot ‘pudding’ which i grew up having on those warm summer nights (back then of course, it was made with milk from a cow). Even while i was at university, i would be quite happy having a bowl of rice pudding for dinner (yes my housemates called me a weirdo – a sacrifice i was willing to pay). However since University was in England, and ‘warm summer nights’ were scarce, i would eat it warm. Which brings me to my next point: this can be eaten either as soon as you’ve made it, warm, or once its been refrigerated for at least 4 hours.

People can think its a really boring thing, but 1. i love its simplicity and cinnamon (if you haven’t guessed that already) and 2. Its only as boring as you want it to be. The traditional version is simply plain with generous cinnamon on top. Here iv also included a chocolate version of rice pudding, topped with healthy antioxidant-rich cacao nibs, which i prefer more as a dessert. But in general i have to say my favourite is the traditional version. Also in the photo is a blueberry / strawberry swirl flavour. But you can top with whatever you think might work; berries, almonds, raisins or banana, depending what time of day it is and what you fancy.

Vegan rice pudding: cinnamon, choco and strawberry swirl flavour. By !!

If you don’t want to use white sugar, my recipe also includes alternative measurements for plant-based sweeteners which work just as well!


Ρυζόγαλο – Rice pudding (dairy free)

Vegan rice pudding: cinnamon, choco and strawberry swirl flavour. By !! Personally, at Step 4 i separate my mix in two and put cacao in one to make a batch of choco-rice pudding and then i leave the other as it is for a classic version. Have as breakfast with fruit and nuts or as a simple dessert!

  • Total Time: 35m


  • 250 g glazed short grain / risotto rice - ρύζι γλασσέ
  • 600 ml water - νερό
  • 600 ml soy or plant-based milk - γάλα σόγιας ή φυτικό γάλα
  • 160 g white sugar (or sub with 6tbsp powdered stevia OR 6-7tbsp agave or date syrup) / 160γρ άσπρη ζάχαρη (ή 6-7κ.σ. σιρόπι αγαύης)
  • 1 tsp. ground cardamom - 1κ.γ. αλεσμένο κάρδαμο
  • 1 tbsp. vanilla extract / βανίλια
  • 2 sticks cinnamon / ξυλάκια κανέλας
  • ground cinnamon / αλεσμένη κανέλα
  • 3/4 tbsp. corn flour - 3/4κ.σ. κόρν φλάουερ
  • 3 -4 tbsp raw cacao (OPTIONAL) see instruction no.4) - 4κ.σ. ακατέργαστη κακάο (προαιρετικό, δες οδηγία 4)

Optional toppings

  • slivered almonds ; cacao nibs ; berries ; banana ; dessicated coconut ; chopped pistachios


  1. Add everything to a pot, except from corn flour & cocoa (if using). Add a pinch of salt and Put over medium to high heat.
  2. After 10 minutes, remove 7tbsp of milk from the pan, and in a separate cup, mix that milk with the corn flour. Now add this back into the pan. Stir well and allow to come to the boil
  3. Once it starts to boil, lower heat to a medium/low so that its on a simmer. Allow to simmer for 30minutes, making sure you stir at least once every 5 minutes (Its important you stir frequently)
  4. When time is up, remove from the heat and allow it to sit with a lid for 5-10 minutes. Add another tsp. ground cinnamon and mix through. (Add cocoa here if you want a chocolate version!) Serve warm in individual bowls or leave set in the fridge for at least 4 hours. Serve with any desired toppings! Traditionally it is sprinkled with generous amounts of cinnamon only

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