Enjoy delicious creamy Greek rizogalo or rice pudding without the allergens. This quick and easy to make dairy free Greek rice pudding recipe is full of traditional lemon and vanilla flavours, but substitutes allergy friendly ingredients. Dairy free, vegan and gluten free too, it’s a great dessert option for people with food allergies or other dietary requirements.
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What is Rizogalo?
Rizogalo is the a deliciously creamy rice pudding dish popular in Greek cuisine. It’s made with a short to medium grain rice, cooked until its is perfectly al dente and not too soft. Greek rice pudding is flavoured with vanilla and citrus. We’ve used lemon zest, but some recipes use a combination of lemon and orange.
In Greece, rice pudding is enjoyed either warm or cold, as a sweet and creamy dessert or for breakfast.
Traditional Rizogalo is made with milk, and some recipes use eggs as well. Our dairy free Greek rice pudding recipe is made with non-dairy milk and is free from other top allergens.
Dairy free Greek rice pudding ingredients
To make this allergy-friendly and vegan Rizogalo rice pudding, you’ll need:
- 500 ml (2 1/4 cups) water
- 2/3 cup Arborio (risotto) rice
- 500 ml (2 1/4 cups) oat milk (or other non dairy milk)
- 100g (1/2 cup) caster sugar
- 1 teaspoon vanilla extract
- Zested rind of one lemon
- 2 Tablespoons cornflour/corn starch (gluten free)
- 2 Tablespoons oat milk (or other non-diary milk)
- Extra lemon zest and ground cinnamon to garnish
Dairy free milk alternative
You can use any plant-based dairy free milk alternative in this recipe. It’s best not to use coconut milk as this will have an overwhelming flavour. We used oat milk due to the subtler taste and creamy texture, but soy milk also works very well (if you can have soy). The main difference apart from flavour is that some types of plant based milk will thicken at different rates.
Cornflour/cornstarch
Traditional Greek rice pudding made with milk is rich and creamy. When substituting a non-diary milk like oat or soy milk, the mixture won’t thicken as well. Adding a paste of wheat free cornflour (corn starch in the US) will improve the consistency. We used White Wings cornflour, or Bobs Red Mill cornstarch is another option.
Cooking method
Heat water in a medium saucepan and bring to the boil.
Add the Arborio rice to the saucepan and as soon as it starts to boil again, reduce heat. (Note: Don’t rinse the rice before cooking as you want the starches to help thicken the pudding.)
Cover and simmer for about 15 to 20 minutes or until the rice is al dente (cooked, but firm when bitten). Regularly remove the lid and stir the rice while cooking to prevent lumps. If the rice gets too dry while cooking, add a little more water as needed.
While the rice is cooking, use a citrus zester to prepare the lemon zest and measure the remaining ingredients.
Next add the 500ml (2 1/4 cups) of oat milk, caster sugar, lemon zest and vanilla extract to the cooked rice in the saucepan. Stir to combine and bring the mixture to the boil again.
Combine cornflour with 2 Tablespoons of oat milk in a small bowl and mix to form a paste. Add the cornflour paste to the saucepan with the rice mixture and stir well.
Reduce heat and simmer for 5 to 10 minutes or until the rice pudding has thickened completely.
Remove from heat and serve into 4 individual bowls. Enjoy warm, garnished with extra lemon zest and sprinkled with ground cinnamon.
Alternatively, cover well and cool Greek rice pudding in the fridge to enjoy later. If serving later, stir well and add lemon and cinnamon just prior to serving.
Serves 4.
Storage
Prepared rizogalo will keep well covered in the fridge for up to 3 days, but is best enjoyed when freshly made.
Rice pudding can also be frozen for up to 3 months.
In both cases, store without the lemon and cinnamon topping. Stir the pudding and add garnishes just before to serving
More allergy-friendly Greek recipes and dairy free desserts
If you enjoyed the lemon flavour in this rice pudding, make sure to try a savoury lemon rice with our dairy and gluten free Greek rice pilaf. And for more Greek inspired dishes, make sure to take a look at our collection of allergy friendly Greek recipes including dairy free Greek salad and allergy-friendly skordalia.
You’ll also find lots more allergy-friendly sweet recipes to try on our recipe page.
Dairy Free Greek Rice Pudding – Rizogalo (Vegan)
Equipment
- 1 medium saucepan with lid
- 1 stirring spoon
- 1 citrus zester
- 1 small mixing bowl
- measuring cups and spoons
Ingredients
- 500 ml (2 1/4 cups) water
- ⅔ cup Arborio (risotto) rice
- 500 ml (2 1/4 cups) oat milk (or other non dairy milk)
- ½ cup caster sugar
- 1 teaspoon vanilla extract
- Zested rind of one lemon
- 2 Tablespoons Tablespoons cornflour/corn starch (wheat and gluten free)
- 2 Tablespoons oat milk (or other non-dairy milk)
- Extra lemon zest and ground cinnamon to garnish
Instructions
- Heat water in a medium saucepan and bring to the boil.
- Add the Arborio rice to the saucepan and as soon as it starts to boil again, reduce heat. (
- Cover and simmer for about 15 to 20 minutes or until the rice is al dente (cooked, but firm when bitten). Regularly remove the lid and stir the rice while cooking to prevent lumps.
- Next add the 500ml (2 1/4 cups) of oat milk, caster sugar, lemon zest and vanilla extract to the cooked rice in the saucepan. Stir to combine and bring the mixture to the boil again.
- Combine corn flour with 2 Tablespoons of oat milk in a small bowl and mix to form a paste. Add the corn flour paste to the saucepan with the rice mixture and stir well.
- Reduce heat and simmer for 5 to 10 minutes or until the rice pudding has thickened completely.
- Remove from heat and serve into 4 individual bowls. Enjoy warm, garnished with extra lemon zest and sprinkled with ground cinnamon.
- Alternatively, cover well and cool Greek rice pudding in the fridge to enjoy later. If serving later, stir well and add lemon and cinnamon just prior to serving.
