If you love Greek rice pudding (rizogalo) but are looking for a cooler, plant-based version, this recipe is definitely worth trying. It was inspired by a similar idea I spotted in an ice cream shop display -although, unfortunately for me, the original version was made with dairy ingredients. That got me thinking: why not recreate it at home using simple plant-based ingredients?
The result exceeded my expectations. This ice cream keeps the familiar flavour and comforting aroma of the beloved Greek dessert, while relying on simple plant-based ingredients that create a naturally creamy texture -without the need for dairy milk, cream, or condensed milk.
The rice gives the ice cream body and a satisfying texture thanks to its complex carbohydrates, while cinnamon and lemon add so much flavour and aroma that there is no need for excessive amounts of sweetener. If you choose a plant-based milk with minimal additives, such as oat or coconut milk, you can create a dessert that fits much more easily into a balanced diet.
But perhaps the best part about recipes like this is that they remind us that a balanced plant-based lifestyle does not mean giving up the flavours we love. With a few simple changes, we can enjoy an ice cream that brings back memories of traditional Greek rice pudding, with a nostalgic character, yet is lighter, refreshing, and perfect for a hot Greek summer.
Ingredients (serves 4–6)
120 g short-grain rice (such as pudding rice or Arborio)
500 ml water
400–500 ml full-fat coconut or oat milk
80–100 ml maple syrup (adjust to taste)
Zest of 1 lemon (or orange for a sweeter flavour)
1 tsp cinnamon
½ tsp vanilla extract
1 pinch of salt
Method
Cook the rice with the water until it becomes very soft and starts to break down, almost melting into the liquid (about 20–25 minutes). Add a little extra water if needed.
Add the plant-based milk and continue cooking over low heat for another 5–10 minutes, until the mixture reaches the consistency of a thick rice pudding. Add the sweetener, lemon zest, cinnamon, vanilla, and salt. Stir well.
Blend the mixture until completely smooth and velvety. Allow it to cool completely, then refrigerate for 1–2 hours for an even better texture.
Now it is time to transform your dessert into ice cream. If you have an ice cream maker, follow the manufacturer’s instructions. If not, transfer the mixture to a freezer-safe container and freeze, stirring vigorously every 30–40 minutes for approximately 3–4 hours.
If the ice cream remains in the freezer overnight, leave it at room temperature for 10–15 minutes before serving to allow it to soften.
The final result should be creamy and smooth, with the comforting taste of frozen rice pudding, a refreshing citrus finish from the lemon, and a subtle hint of cinnamon.
Tip
Add 1 tablespoon of tahini or cashew butter before blending. It will not noticeably change the flavour, but it adds healthy fats that make the ice cream significantly creamier and reduce ice crystals -without the need for dairy cream or additional stabilisers.
