Rizogalo is one of Greece’s most beloved comfort desserts — creamy, lightly sweet and perfumed with cinnamon. This version folds in soft pear, adding natural sweetness and a delicate floral note that pairs beautifully with the warm spice. It’s cozy, nourishing, and deeply traditional, yet refreshed with your pear‑forward seasonal twist.
Prep 10 min
Cook 35 min
Serves 4
Ingredients
1 cup short‑grain rice (Greek glacé or Arborio)
4 cups whole milk (or plant milk)
1 cup pear, finely diced
1/3 cup sugar or honey
1 tsp vanilla extract
1/2 tsp cinnamon
1 pinch salt
Optional extra pear slices + cinnamon for topping
Instructions
- Simmer the rice
In a pot, combine rice, milk, salt, and sugar. Bring to a gentle simmer. - Cook until creamy
Stir frequently for 25–30 minutes until the rice becomes thick and creamy. - Add pear + vanilla
Stir in diced pear and vanilla. Cook 5 more minutes until pears soften. - Finish with cinnamon
Remove from heat and stir in cinnamon. - Serve warm or chilled
Spoon into bowls and top with pear slices and extra cinnamon.
Beauty Benefits
- Pear: humectants hydrate skin from within.
- Milk: lactic acid supports gentle exfoliation + glow.
- Cinnamon: boosts circulation for a natural flush.
- Rice starch: historically used in Greek beauty rituals for soft, smooth skin.
Health Benefits
- Slow‑release carbs for steady energy.
- Pear fibre supports digestion + gut balance.
- Calcium‑rich milk supports bone and hormone health.
- Warm spices aid metabolism and reduce inflammation.
Substitutions
- Milk → coconut or almond milk (dairy‑free).
- Sugar → honey or maple syrup.
- Pear → apple, fig or quince.
- Cinnamon → cardamom or nutmeg.
Storage
- Keeps 3–4 days refrigerated.
- Thickens over time — loosen with a splash of milk when reheating.
- Best served warm but delicious chilled.
History
Rizogalo dates back to ancient and Byzantine Greece, where rice puddings were prepared with milk and honey as restorative foods. Cinnamon was introduced later through Mediterranean trade routes. Adding fruit — especially pears, figs and grapes — was common in rural Greek households, making your pear version historically aligned and culturally authentic.
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
Face by Stace 