Greek Rice Pudding Recipe

Name: Greek Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 liter milk; 100 g long-grain white rice; 12 unwaxed lemon, zest of, wafer-thin; 1 cinnamon stick; 2 egg yolks; 2 tablespoons cold milk; 2 teaspoons cornflour; 1 teaspoon vanilla essence; 125 g sugar; 1 teaspoon ground cinnamon; 1 vanilla pod; 4 tablespoons sugar; 400 g ripe yellow plums or 400 g other plums

Servings: persons

1 liter milk
100 g long-grain white rice
12 unwaxed lemon, zest of, wafer-thin
1 cinnamon stick
2 egg yolks
2 tablespoons cold milk
2 teaspoons cornflour
1 teaspoon vanilla essence
125 g sugar
1 teaspoon ground cinnamon
1 vanilla pod
4 tablespoons sugar
400 g ripe yellow plums or 400 g other plums

1
Place the litre of milk in a saucepan and simmer over a low heat for five minutes.
2
Meanwhile, rinse the rice until the water runs clean.
3
Add rice, lemon zest and cinnamon stick to the milk and simmer for 15 minutes or until the rice is tender.
4
In a small saucepan, lightly whisk the egg yolks, then whisk in the cold milk and cornflour, and simmer over a low heat until thickened.
5
Add this mixture, together with the vanilla essence and sugar, to the rice and milk mixture.
6
Simmer, stirring, for a further five minutes.
7
Remove the pan from the heat and set aside to cool.
8
Remove the cinnamon stick and pour into one large or four to six individual bowls.
9
Refrigerate until ready to use and serve sprinkled with cinnamon.
10
To cook the plums, place 200ml water, the vanilla pod and four tablespoons of sugar in a pan and simmer, swirling the pan occasionally, until the sugar has dissolved.
11
Meanwhile, run a sharp knife around the middle of the plums, twist apart and remove the stones.
12
Add the plums to the sugar water, cover and cook for three minutes.
13
Turn off the heat and leave for five minutes before pouring into a dish to cool.

734

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 liter milk, 100 g long-grain white rice, 12 unwaxed lemon, zest of, wafer-thin, 1 cinnamon stick, and more.

Yes, Greek Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Greek Rice Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions