Honey Vanilla Rice Pudding

Vegetarian / Dairy / Gluten Free / Nut Free


40 minutes



serves 6 - 8


  • 4 cups, (1 L) whole milk
  • ½ cup, (125 mL) uncooked long grain or Arborio rice
  • 6 tablespoons, (90 mL) sugar
  • 1 vanilla bean
  • 1 cinnamon stick
  • 2 egg yolks
  • 1 cup, (250 mL) Greek Gods Honey or Honey Vanilla Yogurt ground cinnamon Honey ingredient arrow


  1. In a large sauce-pan combine the milk with the rice and sugar. With a paring knife cut the vanilla bean lengthwise. Using the side of the knife scrape out the seeds and add them to the milk. Add in the scraped vanilla bean pod and cinnamon stick. Bring to a boil over medium heat. Reduce the heat to a simmer, stirring frequently until the rice is tender to the bite, about 25 minutes. Remove the pan from the heat.
  2. In a medium bowl whisk the egg yolks until smooth. Whisk in about a quarter of the hot rice / milk mixture. Pour the tempered egg mixture back into the pan and stir with a wooden spoon until thoroughly blended. Place the pan over medium heat and cook, stirring constantly just until the mixture just comes to a boil, about 2 minutes. Immediately remove from heat.
  3. Using a rubber spatula, transfer the rice pudding to a bowl and fold in the Greek Gods Honey or Honey Vanilla Yogurt. Place a piece of plastic wrap directly on the surface. Set the bowl in an ice bath to cool pudding quickly. When cool, discard the cinnamon stick and vanilla bean pod. Divide the pudding among 6 – 8 small bowls. Cover with plastic wrap and refrigerate for at least 3 hours before serving. Serve topped with a spoonful of additional Greek Gods Honey or Honey Vanilla Yogurt and a sprinkle of cinnamon. Refrigerate for up to 3 days.
  4. Notes: Snack // Dessert
  5. Recipe by Jeff Nathan.
  6. Tips: This is a great dish to make a few days ahead of time. Keep refrigerated. We suggest our family line of products: Spectrum Canola Oil Spray, Spectrum Olive Oil