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.
Should the rice be cooked or raw when going into the milk?
Absolutely the easiest best rice pudding recipe. The family loves it
Diane in va
Much too salty a pinch is more than enough , what a waste of milk . I had to throw out the entire thing
Correction: Kozy Shack rice pudding is also “natural.”
Kozy Shack Ingredients
Reduced Fat Milk, Rice, Sugar. Contains Less Than 2% of Eggs, Salt, Natural Flavors.
This recipe is better because it’s cheaper, not more natural.
Giving this 5 stars. Made this for my “Valentine” who keeps saying how much he loves rice pudding. I may have made rice pudding g for my kids when they were babies,but not since. Used my home made vanilla paste. Couldn’t wait to taste, so I tasted it while still pretty hot. It’s yummy! I’m sure he’ll like it.
I just finished making this rice pudding and I want to say it is incredible! Took some babysitting for an hour but so well worth it! Perfect ratios, perfect timing and a bit close care and you’re all set. I added the vanilla and a touch of cinnamon and it is amazing. Still hot but I still “may” have had some. Thank you!