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Creamy Rice Pudding

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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.

Creamy Rice Pudding  (Serves 4)

  • Cook Time: 40 mins,
  • Rating:
    Rate this recipe
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...

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 tablespoons agave

Preparation

  1. 1. In a pot, bring the milk and rice to a boil.
  2. 2. Slice the vanilla bean in half lengthwise and scrape both sides with the edge of a knife to remove the vanilla seeds. Place the seeds and vanilla bean in the pot with the milk and rice (If using vanilla extract, add it in the last few minutes of the cooking time).
  3. 3. Reduce the heat to a simmer and cover. Cook for 40 minutes stirring occasionally.
  4. 4. Add the agave and stir to combine.
  5. 5. Can be served warm or chilled.
Creamy Rice Pudding

Nutrition Information

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Comments






  1. Mia S

    August 21, 2013 at 3:49 pm

    I made this today and it came out very thin with a lot of fluid not soaked up. Is that normal? Ot definitely didn’t come out like the picture. Where did I go wrong?

  2. Alicia

    June 28, 2013 at 2:52 am

    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?

  3. Me !

    June 6, 2013 at 2:50 am

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

  4. Veronica

    October 4, 2012 at 10:47 am

    could you use a rice cooker rather then stove top?

    • catherine

      October 4, 2012 at 11:19 am

      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?

  5. BrittanyBarrett

    May 31, 2011 at 5:47 pm

    Where do you buy your vanilla beans from and how much do the cost you?

    • catherine

      June 1, 2011 at 5:03 pm

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

  6. marlo

    October 20, 2010 at 2:35 pm

    where do I find Agave? looked at the super market, but couldnt find anything like it, I would love to start making my own baby food, and healthy treats for the todlers.

    • catherine

      October 20, 2010 at 3:51 pm

      If you don’t have agave, you can use honey :) Agave is found at any health foods store like whole foods or trader joe’s :)

      • Rebeca @ The Average Parent

        August 13, 2011 at 7:57 pm

        at my grocery store the Agave can be found with the syrup and molasses (along with pancake mixes and such). It can also be found in the organic section of the store….and possibly in the baking isle.

  7. Michelle

    October 8, 2010 at 6:38 pm

    Do you know if I can use soy milk in this?

    • catherine

      October 11, 2010 at 2:40 pm

      yes you can :)

  8. Amanda

    August 6, 2010 at 5:34 am

    Do you have to use whole milk in this recipe or can you use a lower fat milk? (I want to share this, too!)

    • catherine

      August 9, 2010 at 3:31 pm

      You can use lowfat milk :)

  9. Gretta

    May 14, 2010 at 1:47 pm

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

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