Rice Pudding (Rizogalo)

15 min Cook
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Heavy Cream

Heavy Cream, Whipping Cream or Double Cream depending where you live.

Rice Pudding (Rizogalo)

Rice Pudding (Rizogalo)

One thing you will easily find in Greece, be it in restaurants or small mini-markets, is homemade rice pudding, called Rizogalo. A delicious and refreshing dessert that can be enjoyed cold or warm sprinkled with cinnamon. The traditional recipe uses milk, rice, and sugar; however, this Keto version uses heavy cream, an egg, and Xanthum gum as a thickener.
prep time
10 min
cooking time
15 min
total time
25 min plus 4 hours chilling


  • Mixing Bowl

  • Whisk

  • Sauce Pan

  • Cooling Rack


  • 1 cup Water

  • 1 cups Heavy Cream

  • ¼ cup Miracle Rice

  • 4 Tbsp Monk fruit sweetener

  • 2 Tbsp Butter

  • ½ Tsp. Xanthum Gum

  • 1 Tsp Vanilla (optional)

  • 1 egg


Add the egg to a bowl and whisk for 1 minute. Add the remaining ingredients. Stir and combine well.
Transfer to a saucepan on medium-low heat. Continue stirring until the temperature reaches 205 F degrees. (Milk boils at 212 F Degrees).
Remove from the heat and transfer the rice pudding to 4 ramekins.
Cool on the counter for 30 minutes. Sprinkle with cinnamon. Then transfer to the refrigerator and chill for 4 hours. You can also make it the night before.
Enjoy! Bon Appetit! Kali Orexi!


You can omit the Miracle rice and add an extra yolk for a thick vanilla custard. You can also add cardamom powder and 1 tablespoon of Rosewater, or 1 tablespoon of orange blossom water for a unique Arabic taste!

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