Welcome to my childhood again! Rizogalo or otherwise known as rice pudding in Greek, was something I could not wait to eat when I was young. Normally, rizogalo is eaten after it has chilled in the fridge overnight, but I would eat it right when it’s hot! 

Creamy as both a hot or cold dessert, this delicious rice pudding is so easy and quick to make! The key is really the timing. It’s important to not overboil the pudding, else the thickness will outweigh the creaminess.

There is something truly comforting about this dessert — whether it’s from the dessert’s traditional roots from Greece, the balanced components of the pudding, or because it was part of my childhood, or maybe all of it, I hope this rings true for you too!

In this recipe variation, I use non-dairy ingredients including almond milk and coconut cream. I also do not include sugar, since the honey sweetens the pudding to a satifactory point. For additional sweetness, add some granulated sugar or sugar substitutes like erythritol.

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share! 🙂