SBS Radio App

Download the FREE SBS Radio App for a better listening experience

TORONTO, ONTARIO, CANADA - 2017/11/26: Rice pudding dessert or sweet food. (Photo by Roberto Machado Noa/LightRocket via Getty Images) (LightRocket)

Your traditional rizogalo (rice pudding) with a twist. This dessert is topped with fresh strawberries to make it even more irresistible.

Dina Gerolymou, Argyro Vourdoumpa
Published on
Thursday, November 15, 2018 - 14:30
File size
10.63 MB
5 min 48 sec

Strawberry and Rose Rizogalo (Rice Pudding)


750 ml milk, plus 2tbs extra
½ cup short grain white rice
½ vanilla pod, seeds scraped out or 1 tsp vanilla paste
3 tbs corn flour
¼ cup caster sugar
2 tbs rose water
250 g strawberries
1 tbs caster sugar, extra
fresh mint leaves for garnish (optional)


  • Boil rice in plenty of water until cooked. Drain and set aside
  • In a heavy based small pot add the milk and vanilla and heat to just before boiling
  • Add the rice and ¼ cup sugar and stir (remove and discard vanilla pod, if using)
  • In a small bowl dissolve the cornflour with 2 tbs of milk until a paste forms
  • Add this to the milk and rice and continue to stir until it thickens and reaches boiling point. Remove from heat.
  • Stir through 1 tbs rose water and divide rizogalo into small dishes or glasses
  • Allow to cool and then refrigerate
  • Mix the berries with remaining rose water and sugar and place in the fridge until needed
  • To serve, add some of the berries on top and garnish with fresh mint