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To me, rice pudding has always felt like one of those foods on the school cafeteria dessert menu that didn’t really feel like dessert or a treat. It was always gelatinous looking and tasted as if it came out of a can or box. It wasn’t until several years ago when my mother-in-law told me about her passion for homemade rice pudding that I considered making it myself. I was in culinary school at the time, so it felt like a fun challenge. My mother-in-law loves it creamy with a sweet vanilla taste, so I aimed to please and she approved of the result.

Now that we offer Kenya dessert once in a while, we try to give him things that will satisfy his sweet tooth, but are also healthy and nutritious. This rice pudding recipe, which is a weelicious spin on my other version, is heaven. It’s so easy to make and you can easily double the recipe to feed a crowd or just to have some in the fridge all week — though every time I make this, it doesn’t last that long.

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Creamy Rice Pudding

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Author: Catherine McCord
Cook Time 40 minutes
Total Time 40 minutes

Ingredients  

  • 3 1/2 Cups Milk (you can use rice or almond milk to make this dairy free)
  • 1/2 Cup Short Grained Rice (or Arborio)
  • 1/2 Vanilla Bean or 1 Tsp Vanilla Extract
  • 2 Tbsp agave

Instructions 

    Nutrition

    Sodium: 125mg | Sugar: 19g | Fiber: 1g | Cholesterol: 15mg | Calories: 240kcal | Fat: 4g | Protein: 10g | Carbohydrates: 40g
    Did you make this recipe?Mention @Weelicious or tag #weelicious!

    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

    Comments

    1. Do you know of a good rice pudding recipe that uses brown rice, and maybe honey as a sweetener?

    2. I buy my vanilla beans from our local health foods store or any other grocery store. You can find it near all the spices.

    3. I think that will depend on your rice cooker. If you can make sure it doesn’t boil for too long (and burn the milk) then I think it would work! Maybe keep it on the low setting and cook for a bit longer?

    4. Hi ~! i made this today and it was soooo goood ! are there any other types of rice puddings that i can make ?

    5. This is a huge improvement over my version which is take leftover plain brown rice, add milk and sugar, microwave until warm. Same ingredients, much better flavor and consistency. Who knew?

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