top of page


Greek Rice Pudding (Rizogalo)


  • 1 cup Basmati rice

  • ¾ cup sugar

  • 1 cinnamon stick

  • ½ lemon peel

  • 8-9 cups milk

  • 2 eggs

  • 1 teaspoon vanilla extract

  • cinnamon

  • In a saucepan add rice, sugar, cinnamon stick, lemon peel, vanilla paste,
    and 7 cups of milk.

  • Bring to boil, reduce heat and simmer for 60 min, or until rice is soft, stir frequently otherwise the rice will clump together.

  • During simmering time, you may notice the rice getting too sticky/thick. Add ½ cup of milk at a time to regain pudding texture.

  • Once the consistency is good, whisk eggs in a separate bowl with a stick blender until frothy. Add 3 ladles of the rice & milk mixture to the beaten eggs 1 ladle at a time and blend with the stick blender, this is called tempering**. Add this back into the milk & rice pan mix well.

  • When thoroughly mixed, remove from heat, place in bowls of your choice, sprinkle with ground cinnamon, and place in the refrigerator.

  • Allow a few hours to cool or if you are like me you can eat them hot or warm.


*Rice: I use the Basmati rice as I prefer the texture and smell, but you can use the Arborio rice instead which is typically used for risotto and rice puddings.

**Tempering eggs: break eggs in bowl and whisk. Take some of the rice mixture and add it to the eggs, blending well. The reason for tempering the eggs is that you don’t scramble/curdle the eggs when adding the hot mixture.

Recipe Blog​

Muffin Sized Mediterranean Crustless Quiche


  • 1 cup Greek Feta Cheese (crumbled)

  • 1 cup grated Tasty Cheese

  • 1/2 cup Thickened Full Fat Cream

  • 8 eggs

  • 1/2  cup Roasted Capsicums (from a Jar)

  • 10 Kalamata Olives (Chopped pitted)

  • 10 Chorizo Slices (chopped)

  • Pepper (as much as you like)

  • Cooking Oil Spray

  • Chop Roasted Capsicums, Kalamata Olives, and Chorizo set aside. 

  • Crumble Greek Feta Cheese and set aside.

  • Lightly beat the eggs then pour in the Thickened Full Fat Cream and beat together with the eggs until combined well

  • Spray Muffin Tins with cooking oil

  • Evenly distribute the chopped capsicums, olives, chorizo, and crumbled feta in the muffin tins.

  • Pour the egg mixture into the muffin tins allowing 1 cm from the top. Then top each one with the grated tasty cheese.

  • Bake in a fan-forced oven at 200 Celcius for about 15 minutes give or take or until golden brown. 

  • These will puff up in the oven, but once out of the oven they will deflate a little, this is normal.


* Fillings can be changed to suit your own taste buds. I usually don't measure anything lol I just eyeball to what I think looks enough.

bottom of page