Old-Fashioned Rice Pudding is so creamy with the perfect texture and sweetness. Only a handful of ingredients and a little patience are needed to make this old time favorite dessert.
This Old-Fashioned Rice Pudding tastes just like the KozyShack Rice Pudding I like to buy at the grocery store, only better since it is made from all natural ingredients. This is a stove-top version with just the right amount of sweetness. Only 1/2 cup of sugar is added and most of the sweetness comes from the milk cooking down.
It takes a minimum of 50 minutes to get the thickness and texture right. You’ll know it’s done when it’s about the consistency of yogurt. It will thicken up more as it cools, but you stir in a little more milk just before serving to loosen it up some.
No need to go out and buy a bag of short grain or medium grain rice. This Old-Fashioned Rice Pudding cooks prefectly with long grain rice.
Only 5 ingredients needed to make this amazing dessert: milk, sugar, salt, long grain rice, and vanilla extract.
The key to this rice pudding is a very high ratio of milk (a full 6 cups) to rice (just 1/2 cup). You may think when you start that there’s no way it will thicken up enough but it magically does.
This Old-Fashioned Rice Pudding has just the right amount of vanilla fllavor and you can sprinkle some cinnamon on top for extra flavor if you wish or add raisins if that’s your jam.
If you’re as big a fan of rice pudding as I am, be sure to try this Bananas Foster Rice Pudding and Slow Cooker Rice Pudding.
More Old-Fashioned Desserts
- Old-Fashioned Potato Candy
- Old-Fashioned Oatmeal Cake
- Old-Fashioned Buttermilk Doughnuts
- Old-Fashioned Chocolate Meringue Pie
- Buttermilk Pie
Watch the short video below to see how easy this recipe is to make.
Old-Fashioned Rice Pudding
Ingredients
- 6 cups whole milk, divided
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup long grain white rice, I use a heaping half cup
- 2 teaspoons vanilla extract
- ground cinnamon, optional
Instructions
- In a large saucepan, combine 5 1/2 cups milk, sugar, and salt. Bring to a boil over medium-high heat.
- Stir in rice and reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer.
- Stirring occasionally, cook for 50 to 60 minutes. Mixture should thicken up to consistency of yogurt.
- Once thickened, remove from heat and stir in vanilla.
- Let cool and then refrigerate. The last 1/2 cup milk is stirred in just before serving. Sprinkle with cinnamon if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Cook’s Country Magazine
Disclosure: This post contains affiliate links.
Very bland and boring! Probably the worst I’ve ever made. Unfortunately it’s been awhile since I’ve made rice pudding and started remembering the egg, brown sugar, etc AFTER I had the milk near a boil. Waste of ingredients. And with today’s economy 5.5 cups of milk is a lot to use for something that’s not that great. Not trying to be rude, just honest and hopefully other people will look for the truly OLD FASHIONED RICE PUDDING recipes. Also the pop ups are annoying as all get out. I probably won’t look to this site for any other recipes.
Great and Too Yummy Recipe https://spotiwap.com/spotify-plus-plus-ipa/
Excellent. I thought I’d never make rice pudding again. But thought I’d give this a try. I’m glad I did because it is delicious. I used the vanilla and it was so good in it but also set aside 1/2 to try almond extract. That was delicious too but liked the vanilla better. Thanks for the great recipe!
I think the rice measurement should be more than 1/2 c. I made this and had to cook 3 times as long to slightly thicken up. Does it need more rice?
It doesn’t say to cook covered or not?
I’m a big fan of rice pudding but have been looking for years for a “perfect” version. This might be it. I was very skeptical given the milk to rice ration … But my first attempt was glorious. Took a little longer (about 70 minutes) and I used 2% milk but it was just wonderful.
I had the heat too high while cooking this. I discovered the rice sticking to the bottom of the pot, and because I didn’t want my pot ruined, I grabbed a metal spatula and began frantically scraping the burnt rice off the bottom and up into the pudding. I then decided that it was done enough even though it had been only 30 minutes, and took it off the heat. I added the vanilla, thinking, “Well, I guess this is going to be Burnt Rice Pudding. I’ll try again after I get more milk.”
But you know what? It’s still delicious! Really good.
Next time, I’ll keep the heat lower, though.
I used vanilla almond milk, YUM, the whole family loved it!
Very yummy … it comes out creamy and sweet … it’s great recipe ! Thank you for sharing
Do you cook the rice first?
Awesome I love rice pudding and ready for the outcome 😋