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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

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Servings: 4
Cook Time 40 minutes
Total Time 40 minutes


  • 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.


Calories: 240kcal | Carbohydrates: 40g | Protein: 10g | Fat: 4g | Cholesterol: 15mg | Sodium: 125mg | Fiber: 1g | Sugar: 19g
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.


  1. 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?

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

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

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

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