Type of Rice for Rizogalo (rice pudding)?

[auroracoor1]

I usually make rizogalo using leftover plain rice from dinner. It’s a great way to avoid waste and still end up with something delicious. But I’ve noticed that some batches turn out creamier than others, and I’m starting to wonder if the type of rice I use makes a difference.

When I cook plain rice for dinner, I typically use long grain or jasmine. But for rizogalo, is there a more traditional or ideal choice? I’ve read that short grain rice is better because it releases more starch, but I rarely use that for regular meals, so I almost never have it on hand.

Would love to hear what kind of rice you use. Do you go for short grain, arborio, glutinous, or something else entirely?

 

[Voula]

I usually make rizogalo using leftover plain rice from dinner. It’s a great way to avoid waste and still end up with something delicious. But I’ve noticed that some batches turn out creamier than others, and I’m starting to wonder if the type of rice I use makes a difference.

When I cook plain rice for dinner, I typically use long grain or jasmine. But for rizogalo, is there a more traditional or ideal choice? I’ve read that short grain rice is better because it releases more starch, but I rarely use that for regular meals, so I almost never have it on hand.

Would love to hear what kind of rice you use. Do you go for short grain, arborio, glutinous, or something else entirely?

Hi! I always use uncooked starchy, short-grain white rice (or Arborio rice), as it's what is traditional here in Greece. I have a great recipe for it here, if you'd like to try it, plus lots of tips in the post!

 

[k_tsoukalas]

Great question! I’ve experimented with a few types of rice for rizogalo, and yes, the kind of rice definitely affects the final texture. Short grain rice (like Greek glase or even sushi rice) gives the creamiest result because it releases more starch as it cooks. Arborio is also a solid choice — it’s what I often use when I don’t have anything else on hand. It gives a nice thick texture, though sometimes you have to stir more to prevent sticking.

Jasmine and long grain can work, especially if you’re using leftovers, but they don’t break down or thicken the milk as much. If you’re aiming for a traditional, spoon-coating rizogalo, I’d try keeping a small bag of short grain rice just for that. It really makes a difference! Bonus tip: simmer low and slow, and use whole milk for best results. Curious to hear what others prefer too!