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
- 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
- In a pot, bring the milk and rice to a boil.
- 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).
- Reduce the heat to a simmer and cover. Cook for 40 minutes stirring occasionally.
- Add the agave and stir to combine.
- Can be served warm or chilled.