Old-Fashioned Rice Pudding

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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.

Old-Fashioned Rice Pudding


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.

Old-Fashioned Rice Pudding is perfectly creamy.


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.

Old-Fashioned Rice Pudding- only 5 ingredients!


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.

Old-Fashioned Rice Pudding

More Old-Fashioned Desserts

Watch the short video below to see how easy this recipe is to make.

Old-Fashioned Rice Pudding

Old-Fashioned Rice Pudding

Course: Dessert
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4 servings
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.
Print Recipe


  • 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


  • 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.

Recipe Source: Cook’s Country Magazine

Old-Fashioned Rice Pudding #dessert #easyrecipe #rice

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255 thoughts on “Old-Fashioned Rice Pudding

  1. This did not work for me. I found that it was overly sweet and also not enough milk, it dried out and rice stuck to the bottom.

    1. Mu mom would make rice pudding from leftover rice,nost folks had little money to waste,so if you some leftover you make rice pudding.

  2. So, this didn’t work for me. The recipes says stir occasionally and I guess I did it too occasionally because I ended up with blackened flakes throughout the whole thing, and it didn’t thicken.

    I compensated by pouring it out of the pan into a large frying pan, stirring constantly over medium heat (like a béchamel basically), adding maybe a 1/8th cup of a water/flour/powdered sugar paste to thicken, and then adding sugar, vanilla, etc. as it thickened. I thought cinnamon and nutmeg would go nicely. Once I figured out it still tasted kinda burned I added a lot to counteract the flavor as I wasn’t going to waste it: a lot more cinnamon, sugar, vanilla, and a little bit of pumpkin pie spice, and even some brown sugar. I tried to pretend the burnt flavor was kind of a toasted flavor.

    Learn from my mistakes – keep a closer eye on it so the milk doesn’t scald!! I will probably be trying this recipe again. I still recommend cinnamon and nutmeg.

  3. came out great!!! i used jasmine rice, almond milk and i halved the recipe. tastes very sweet so next time i will maybe put a little less sugar but it’s really good.😄

  4. Good recipe. I took the advice of someone in the comments and added the sugar at the very end (to avoid hard rice), a teaspoon of butter, and I reduced the sugar to 1/3 cup, plus three tablespoons. It was perfect, as I didn’t want it to be candy sweet. I also reduced the salt to 1/4 tsp. I found that I didn’t have to add the 1/2 c of milk before serving, as the instructions stated. I cooled it off, stuck it in the fridge, and it was perfect the next day. A couple dashes of cinnamon took it to the next level!

      1. Bantana, you are correct. 1/2 C = 8Tablespoons. 1/3 C = 5 Tablespoons plus 1 teaspoon. By using 1/3 cup + 3 Tablespoons, she actually had the equivalent of 1/2 C plus an extra teaspoon of sugar. Good substitution to reduce the sweetness.

  5. I want to know if I can use milkadamia instead of regular milk in your recipe? I went ahead and made the recipe with the milkadmia milk 100% and Jasmine rice. I used 1/2 the salt. At the end of the cooking process I added the exact equivalent of Monk Fruit for sugar, and vanilla bean paste in a greater portion because our family loves vanilla and Ghee, to bring up the fat content.

  6. My boyfriend is from Honduras he lived there for most of his life, we made it tonight and he says it’s PERFECT!

  7. Can I use almond milk instead of cows milk? I had gastric bypass surgery about 6 years ago and now I have 2 get a different type of milk. Every so often I crave rice pudding, but I have to buy it from the store. Even the ones from the store makes me feel sick and my stomach hurts a lot. They said that since having the surgery, I could possibly develop being lactose intolerant.

  8. Super easy, would definitely make again and add it to my “favorite recipes” list. HOWEVER, I would reduce the sugar to 1/3 cup and reduce the vanilla extract to 1tsp instead of 2.

  9. Hi I live alone so most recipies I make I keep some in the fridge and eat over 3 or 4 days, how long will this keep in the fridge in an airtight container

    1. Hi Michael

      I live alone as well and fine this recipe makes way more than I can eat in 4 days. Happily rice pudding or any kind of pudding can be frozen in individual servings without deviation in consistency. Take the portion out of the freezer the day before or several hours before you want to eat it.
      It’s really a great recipe. Good luck and enjoy!

    2. Cut the recipe in half. If that is too much for you to enjoy, cut the recipe in quarters. Otherwise, make the rice, remove half of it, then add the ingredients but cut those in half. Then you will have 1/2 rice pudding and 1/2 the extra rice you can make pepper steak with.

  10. I have bursitis in my shoulders …. So I had to devise a new method for making rice pudding not having the ability to standithere and sconstantly stir it… I parboil the rice and water in a little salt. And I improvise my own double boiler…. I placed the pot with the rice inside a much larger pot with crumpled tinfoil on the bottom to keep the pot from touching the bottom of the larger pot it takes a little bit longer but it works very well for me as it doesn’t require constant stirring
    I also use half-and-half instead of milk
    T your recipe is a great classic and delicious!!!!

    1. My mom never had time to constantly stir. She just put hers in the oven and let it bake I believe it was 325 for 60 minutes

    1. Marvellous, cheap dessert to make mid week or anytime. I just cook it in microwave on low for about 40 mins and intermittent stir. I agree that you can halve the amount of sugar and use cinnamon or nutmeg or any spices.

  11. This recipe is almost identical to one I found on a different website years ago, only with double the ingredients. A few tricks I’ve learned over the years of making this…#1, use no less than 2% milk for the best creaminess – the higher the fat content the creamier it will turn out. Actually my favorite way is to make this with a couple cans of full fat coconut milk with 2% added to make the full amount..its delicious! #2 – Don’t add the sugar at the start of the cooking, I don’t know what the science is behind it but apparantly that is what is causing the rice to get hard. Add it at the end when you take it off the heat, it will still melt in. Add a teaspoon of butter at the end as well for a bit of an indulgent flavor. #3 – Use a lid that is partially off (I use one that has a vent hole in the top) – if you cover it completely you stand a chance of it boiling over and no lid will cause the liquid to evaporate too much. Let it cook on low heat, mine is usually done in an hour and I make sure to stir it every 10 – 15 minutes. If I’m making this with coconut milk instead of cows milk, I’ll add a bit of coconut extract to highten the flavor. My favorite rice to make this with? Arborio. This rice pudding is delicious and rarely lasts long around here lol

    1. Thank you for all the helpful hints. I used Arborio rice, too, and it was perfect. I followed your suggestions of whole milk, of not adding the sugar until the end, leaving the lid offset a bit to prevent boil overs, using coconut milk for part of the milk amount, and adding a bit of coconut extract. I wasn’t sure what “a bit” is, so only used 1/4 of a tsp. I also cut the sugar almost in half, as well as the vanilla, and grated nutmeg on it before serving. Thanks again.

    2. I replied, but accidentally put it under the wrong comment. Please see my response under Margaret P’s comment.

    3. Hi Christin,
      I made this recipe tonight and it turned out good. I had already cooked three kinds of rice together earlier in the evening. The rices I used were Jasmine rice, brown rice and glutinous red Korean rice. I did make the whole recipe. I used just two cups of whole milk and added the already cooked rice combo And I had some cardamom seeds so I added them to the milk at first and I liked the added flavor. I also used just one teaspoon of monk fruit sweetener instead of the sugar and no salt. I also added some cabernayzyn dried Cabernet wine grapes instead of raisins as I had a package on hand. The flavors were delicious and I added some vanilla flavor too. I shared some with my neighbor and she liked it too!

  12. I am surprised to find this recipe under southern spicy kitchen. It is a dish I came across 50 odd years ago as a young girl in the U.K. … but there it was also supposed to be done in the oven. As this seemed awkward to me (having to open the oven every now and again to stir and as a rule burning my arm in doing so), I changed the procedure on the spot to cooking on the stove. Since then I’ve done it regularly once in a while. For sweetening, I add 2 to 3 table spoons of maple syrup, and usually serve it with preserved black elderberries* or some other stewed fruit. Occasionally I add a handful or two of pine nuts, cedar nutlets or almond slivers. And sometimes a little cinnamon (but not with the elderberries).

    * Give the earwigs and other beasties a chance to escape before taking the berries into the kitchen. Then wash, drip and let soak several hours with brown sugar (for 1 kg berries, 500 gr sugar – squeeze the berries a little, but not much), no need to add any water. When there is enough juice, boil for a good 5 min. Finally there will be rather too much liquid, some of which I keep for drinking in place of syrup.

    1. Margaret, your recommendations made this go from an easy home made dish to a cozy and wonderful sounding treat. I’ve never heard of cedar nutlets, but now I want to go find some along with elderberry preserves. Thank you!

    2. Thank you for all the helpful hints. I used Arborio rice, too, and it was perfect. I followed your suggestions of whole milk, of not adding the sugar until the end, leaving the lid offset a bit to prevent boil overs, using coconut milk for part of the milk amount, and adding a bit of coconut extract. I wasn’t sure what “a bit” is, so only used 1/4 of a tsp. I also cut the sugar almost in half, as well as the vanilla, and grated nutmeg on it before serving. Thanks again.

  13. The recipe was perfect for my evening rice pudding recipe! I had never made it before and it worked great, the only difference for me was that I used extra long grain rice and it still turned out perfect and delicious!

  14. Cooked for 60 minutes, looked amazing and was a great consistency. Let it cool, added the half cup of milk, and took a bite only to have slightly crunchy rice. What a bust.

    1. Oh my, I have a mess 🙁
      The milk boiled over on my stove and a layer stuck to the bottom of the pot. I stirred and skimmed it off the top. We’ll see what the end result is. I may need to try the oven next time!

  15. How many oz total/in each serving? I was thinking of making this for a small party and didn’t know if doubling the recipe would be enough.

  16. This was the best and easiest rice pudding I ever made!! Mine came out perfection!! I’ve made rice pudding in the oven before. This is way easier and so much creamier and super easy and a great way to use up milk that is about the expire so it doesn’t go to waste! Just pay attention to the gentle simmer part, which is key. Every stove temperature is different.

  17. Followed your recipe to a T and it came out perfect! Wanted to send a pic but didn’t know how to do that

  18. Not sure what I did wrong. I followed the recipe exactly as written and it was still just as liquidy as when I started. It was simmering for 60 minutes already so I turned up the heat to low-medium heat and it thickened up nicely after an additional 20 minutes.

  19. Delicious recipe! I added in 1/2 cup of heavy cream & a little almond extract along with the vanilla, which put this over the top! 😋 Also, instructions should say ‘stirring frequently’ as opposed to ‘occasionally’ lol. Stove top rice pudding always requires lots of stirring! It’s worth it tho!

  20. I think the recipe works better with pre-cooked rice. Then the rice is guaranteed to be soft. If you have leftover rice like I did, then use 1-1/3 cups of pre-cooked rice, and follow the recipe. I cut down on the sugar, but added some honey instead to get a bit of honey taste too.

  21. Just finished cooking the rice pudding. Cooked for 50 minutes on simmer uncovered on induction stove. I increased the heat till 5 and stayed by the stove and stirred for about 15 minutes. Turned out great. Next time I’ll put less sugar in. Taste like my mom with a little of this and that. Thanks again

  22. Tried it your way very good but too much sturring all that for an old lady with bad shoulders….no thanks. Try this….3/4 cup rice ( I mix Sushi and long grain ) use long grain if you want to be frugal, with 1/2 cup sugar and 8 cups milk I use 1% and 1/2 tsp. vanilla and pinch of salt. Stir and place in 350 degree preheated oven for 1 1/2 hours . Stir after 45 min. and continue baking . Comes out ,creamy and rice soft and cost pennies to make. Make this at least once a week lots of my friends love this version ….easy and cheep. Were all old.

    1. Hi! I love rice pudding as a child my mom made on the stove. Loved your idea of in the oven as it is in now. I found a half gallon of Flaxseed milk for 99 cents. So I am trying for a healthy version. As I also cook and share with my 96 year old mother -in -law. She has kidney issues so decrease the fat and no posssium. Hoping it will turn out good for both of us. Thank you.

  23. I have the best result with the small batch with 6 CUPS of milk.
    The milk needs to be fresh that very day.
    I’ve just wasted 12 cups of milk and 2 hours of stirring, in an effort to make the large batch.
    I followed the recipe for 8 servings to a T.
    I’m just glad that I have another gallon of fresh milk to make the small batch.
    I have to REST my stirring arm first !

    1. Read this comment after I was already half way through making this – and I made a double batch. I used (store-bought) milk that expired three days ago (but still smelled and tasted just fine – as you generally can use unopened milk 5-7 days beyond its expiration date).

      Anyway, long story short, it came out absolutely deliciously with my recently expired milk! :)~

  24. I just wanted to add (because I’m unable to edit my previous comment), that I decided to stir for a little longer to thicken up the mixture and the rice is now perfectly cooked now! Thank you

  25. I don’t know how to get rice to cook without the steam from keeping the lid on. I used long grain white rice, I didn’t wash the rice, so there was starch for thickening. I added 3 cups of the milk and the salt, I stirred constantly. But once I brought the rice to the boil, I turned down to a simmer and put on the lid (the type with a vent hole). It took 28 minutes for my rice to cook. Although it was cooked, it’s grainy, not thick like sticky rice. I then added the rest of the ingredients and continued cooking and stirring. This worked, but the rice isn’t pudding like. But still delicious and rice pudding. I think if I was to do this differently, I’d cook the un-rinsed with water first and then once I have nice sticky rice, add the milk, sugar etc. In the recipe, I used freshly grated nutmeg instead of cinnamon, as I’ve only ever had rice pudding with nutmeg.

  26. Oh man, I really had trouble with this and I’m mind blown at how badly I screwed this up.
    I used long grain brown rice instead of white, I followed the recipe and ingredients.
    I was using a dutch over on the stove and maybe that’s where I went wrong.
    After 60 minutes there was still quite a bit of liquid milk. I had it at a gentle simmer the entire time, following the rolling boil in the beginning.
    I did cover it, then I uncovered it toward the end to evaporate some of the milk.
    I took a bite out what I had cooked and the rice was not completely soft.
    At 1.5 hours, I tried again and still had hard rice. I let it cool off the heat, left the lid off, hoping that would soften it up and that was after 45 mins. I have some soft rice and some hard. I stirred every 10 minutes.
    I’m not sure what went wrong but it didn’t turn out quite like I had expected 🙁

    1. Brown rice takes so much longer to cook, you’d need to find a specific recipe for it…I guess with more milk and perhaps water.

      1. I had the same problem. Cooked white rice and still crunchy after 2.5 hours. I finally added an egg and 1.5 cups if rice i had cooked.
        Tastes great if you like crunchy rice.

    2. Brown rice takes longer to cook. And also, you shouldn’t cover it. It should be uncovered the entire time. And not Dutch oven either. Just regular stove top in a pot.

  27. I’ve finally found it!!!
    This looks like the recipe my Mom had, although hers must have been a double batch because I distinctly remember 12 cups of milk. I made it once or twice many (25-30) years ago. Most of the other recipes I’ve seen call for cooked rice or eggs and they just aren’t the same.

  28. This recipe was awesome. My rice pudding looks just like the photo and the taste is just delish. My hubby loves rice pudding and I’ve been looking for a simple recipe and voila!!!!
    So thank you

  29. So delicious and easy. Just had my first cup just off the stove as I write. I only used 1/8 cup sugar after reading previous reviews and I think the sweetness is just nice (May even further reduce). Note that you do have to keep standing at the stove and stir occasionally. But it only took 40 mins for me at my lowest stove setting (which is probably higher than most) to get quite a thick mixture. I just used the thai rice I had at home. FYI I am Chinese and find most Western recipes way too sweet. Will definitely do this again.

  30. Could I use the rice cooker? What about basmati rice? I’m craving creamed rice and dont want to go to the supermarket haha

  31. This is a recipe you make exactly as written and as anticipated it turns out as absolute perfection. The best rice pudding ever! Thank you for this brilliant recipe!

    1. Can this be done in large quantity?
      This says 4 servings but not serving size. I am looking for a recipes that to yield about a gallon when done…

          1. What if you do use cooked rice already started the recipe what’s going to happen

        1. Can’t wait to try this. I’ve never made rice pudding, but my mother made it often. She cooked it in a double boiler for several hours. I don’t think she put sugar or vanilla in it. We ate it warm with butter, dark brown sugar and a little cream on it. So good!

  32. I am obsessed with this recipe, I’ve made it at least a dozen times! I like it with scant 1/2 cup sugar. Secret is, just keep stirring! And use the best vanilla you can find! My daughter in law brought me home some Tahitian vanilla—absolute perfection! And a few scrapes of fresh nutmeg! Thanks for this recipe!

    1. I’m in the middle of the recipe right now it’s been on a gentle simmer for an hour and still completely liquid .Full disclosure I ran out of regular milk and had to use a cup and a half of almond milk so I’m thinking that’s the problem guess I’ll keep stirring….

  33. Hi! Thanks for the recipe!

    Do you think this recipe can be made with parboiled long rice? Will it just take longer?

  34. Hello from New Zealand! This sounds great – could I use arborio rice? I have no long-grain rice left and a trip to the supermarket in lockdown doesn’t sound like much fun 🙁

    1. Absolutely, Arborio is IMO pretty much the best rice for rice pudding, you might find you need a touch more milk than with long-grain, but then this version uses a bit more milk than my usual recipe in any case (I add cream at the end too). You can play around with flavours so much with a good rice pudding as well – for a change use honey to replace some of the sugar, or add a couple of cardamom pods.

    2. Greetings from Cyprus.
      I made this with long grain rice and whole milk. It came out lovely and creamy, very impressed.
      My mum used to make it with short rice, sprinkled with grated nutmeg which left a horrible (to me) skin which I avoided! Much nicer with cinnamon.
      Thank you for this recipe, I must subscribe and try more, 🙂

    3. Can you double this recipe? I made it once and it didn’t even make it to the refrigerator, LOL. So was wondering if anybody knew how to double the recipe.

      1. Yes, I just double all the ingredients and it came out perfect. It was the same cooking time

    4. Hi Julia

      Aborio is probably one of the best rices for this or short grain rice is also great
      I just made some and stirred though some homemade Black Doris jam
      Hope your surviving lockdown
      Fellow Kiwi from Christchurch x

  35. I wish I could give this ten stars! It is absolutely delicious rice pudding and well worth the time it takes to make. I halved the recipe, used Basmati rice, and added sugar to taste. I cooked it covered, (like several people in the comments suggested) and when the rice was very tender I uncovered it for the last few minutes to cook off some of the liquid. My only regret is that I didn’t make the full recipe. Thank you! 🙂

  36. This is a keeper!!! Husband wanted some Rice Pudding like his Mom made… I showed him recipes and pictures asking “does this look like it?”

    Got to this recipe and he said “yeah… I guess”.

    It does take a LONG time to cook down… but it is worth it!! He loves this!!

    Will cook again!!!

  37. This is the deli style rice pudding I have been looking for! I’ve tried so many versions to get this consistency, and sooo easy! The rice is done to perfection. For the 1/2 cup of milk, I substituted 1/2 cup heavy whipping cream. Another layer of creaminess, how bad can that be!

  38. Really simple recipe but It took around an hour and a half ish to cook, and was wayyyy too sweet. I read other comments that suggested 1/3 cup of sugar instead of 1/2, but it was still too sweet :/ Disappointing because it took so long to cook and I was really looking forward to it. I would recommend using 1/4 cup of even less of sugar. I also only used 1/4 teaspoon of vanilla because I didn’t want a super strong vanilla flavor 🙂

  39. I’ve been looking for ages for a rice pudding recipe that actually worked out. This one is perfect. I used store brand long grain rice, and added 1 1/2 tsp of vanilla instead of 2. Otherwise, I followed the recipe exactly. I’m very happy with the results! Thank you!

    1. I don’t know if you read the recipe correctly. It calls for 6 cups of milk but says to retain 1/2 cup for when serving.

      1. I followed you’re instructions to the t but it didn’t come out right i even cooked it for 2 hours and it still didn’t come out the way you said . I’m very disappointed. I waisted all that milk for nothing .

    2. Are you using liquid measuring cups for milk and Dry measuring cups for the sugar and rice? A lot of people don’t understand the difference in the measurements.

      1. I’ve been cooking (successfully) for a large family for over 50 years and never had a problem with recipes requiring specific liquid or dry measuring cups! I’ve had very few failures, and always just followed recipes exactly as they are written, using the standard cup measurements for liquid or dry measurements. I’ve always assumed that the equivalencies between liquid and dry ingredients has been accounted for in the way the cups measurements are marked. Please someone, let me know if this is not correct!

  40. 1st time making this rice pudding and I read through the comments 1st…
    I reduced, sugar to 1/3, salt to 1/4 tsp & vanilla to 1 tsp.
    I added cinnamon sticks and cloves and a bit of red food coloring (we normally add candied cherries and golden raisins to our west Indian rice pudding/sweet rice)
    This recipe worked great for long grain white rice (no name brand at food basics) & 5-1/2 cups whole milk…..covered on low simmer – electric stove – for about 40 mins and for the last 15 mins covered….I like my rice a bit softer – less grain….and I didn’t need to add extra milk at the end.
    I found that removing from the stove and leaving covered for a few minutes that it still had a good consistency.

  41. Best rice pudding recipe I have ever made and I have tried many. I cut the sugar to 1/3 cup, added some ground cardamom and raisins…total yum!! Was rich and creamy without even needing the extra 1/2 cup of milk.

  42. Made this today. It was so easy to make. I didn’t care for the addition of the vanilla so next time I will leave that out.

  43. Can’t wait to try this bad boy recipe🤪 just took off the stove added the vanilla consistency looks good! Cooling now can’t wait keep ya posted oh yeah kept the lid on! 🤗💃🏻💃🏻

  44. I just made this rice pudding and chose this recipe because I only had ling grain rice.
    I cooked the rice for 50 minutes covered. Yes it looked soupy. I covered it to make sure the rice was thoroughly cooked. I stirred it every 15 minutes. After the 50 minutes I uncovered the pit and simmered the pudding 15-20 minutes and stirred it ever two minutes or so. It thickened up and after turning of the unit and letting it sit a good 45 minutes it cooled down and is a nice thick tasty rice pudding! Very easy recipe!

    1. No need to cover. If recipe followed as written it comes out perfectly as stated and pictured. Can’t rush these type of dishes. Patience is key. If anyone needs dairyfree- look up that type of recipe. That work has already been tested in different forums. Loved this classic rice pudding. Creamy and soft. If it appears too creamy try the baked styles. They are much drier. Will definitely make this again! As is!!!!!

  45. It tasted great but a bit too sweet for my liking but that could be because I added raising too. I did add a few cardamom seeds for a hint of extra flavour and aroma

    1. Excited to hear you made it with a nut milk… I have plenty of that, so I’ll be cooking this for dessert tonight!

      1. Can i use Oat milk?
        I.love love love rice pudding but wondering if it would be the same

        Thank you sooooo much

  46. This was Amazing! I really didn’t think it would thicken up like it said it would with the ratio of milk to rice, but like you said it magically does. I doubled the recipe and I’m so glad I did. I think this is the best rice pudding I have made, well worth the hour standing in front of the stove. I used the time to also make monkey bread for the kids, and worked out perfectly. Just as I was removing the rice pudding from the heat I finished rolling up all the biscuits.

  47. Fabulous results by following the recipe exactly. No need to cover; the evaporation of the milk is what helps the mixture thicken. Great fluffy consistency!
    Thank you ❤️

  48. I made this for a ladies dinner. Everyone loved it! I doubled the recipe, used Unsweetened Almond milk and Jasmine rice – since that is what I had on hand. Perfect! My husband does like it sweeter, so his gets maple syrup pored over it in his dish!

  49. I followed the directions but doubled it. AMAZING!! Turned out perfect. I used a 5qt enameled cast iron Dutch oven. I only strayed from the original directions and covered my pot for the first 15 minutes and stirred a few times. I found it only took 40 minutes total. I cook on a gas stove. Best recipient for this dessert that I’ve tried. Highly recommend!!!

          1. I made it recently with boxed coconut milk and it was perfect! We loved the flavour that the coconut milk gave it.

      1. Wtf is wrong with you. Being lactose intolerant is super common. I happen to only have almond milk in my fridge right now and was wondering the same thing so I don’t have to go to the store. Why bother even answering if you’re gonna be a jackass?

  50. I have about 4 cups steamed white rice leftover from a Chinese order. Can I use this recipe for it, and if so, how much precooked rice should I use?

        1. “Learnt and learned are both used as the past participle and past tense of the verb to learn. Learned is the generally accepted spelling in the United States and Canada, while the rest of the English-speaking world seems to prefer learnt.”

  51. A great recipe, I was looking for something like that. Even today I’m screwing up how it tastes, but my saliva is leaking at the very sight. Thank you for writing it.

  52. Recipe was great! I was so skeptical about the ratio of milk to rice, but I was so wrong… absolutely perfect. I halved the recipe (all ingredients), and the end result was so creamy. I initially thought the recipe wasn’t sweet enough for me, so I added some honey, but maybe too much. Next time I’m going to let it cool before I taste and add additional flavor… some patience needed. Thank you for posting this!

  53. Fantastic recipe! I was used almond milk and it came out great. I have made it a few times and varied the recipe a little (added more rice, forgot to add sugar til the end 😂, and added raisins). I found that following the recipe is best except I used 6 cups of almond milk right from the beginning since almond milk has alot of water. I did not cover the pot and stirred every 10-15 min. I actually stirred more often at the end because it started to stick a little. It took about 40-50 min at a steady simmer. When it was almost done I added raisins (about a cup – I love it with raisins) and vanilla. When I eat it, I sprinkle cinnamon on top and sometimes top it with whipped cream. It’s really fantastic!!❤️

  54. Creamy sweet and delicious! Finally a recipe like I remember from childhood! Followed and came out perfect and cooked in less than 50 minutes.

  55. Made this recipe twice. First time, I tried to follow the directions exactly. I learned that time that when the recipe states to be sure the pudding is gently simmering, the heat on your stove needs to be almost halfway up or the pudding will never thicken. I bring the ingredients to a boil between 6 and 7 on my stove (highest setting is 8) and when I reduce the heat, I reduce it to between 3 and 4. If you do that, your pudding will thicken without being covered in under an hour. Anyway, second time, as soon as I removed the finished pudding from the heat, I stirred in one beaten egg. Stir in quickly and a little bit at a time so you don’t have scrambled eggs, then put back on low heat for a couple of minutes to form a sort of custard. Then add vanilla. That change made it very close to my Grandmother’s recipe and makes this 4* recipe a 5 in my opinion. Thanks for the recipe!

  56. Wonderful recipe to build upon. So creamy!
    I’ve always had rice pudding with cinnamon and raisins so I incorporated a teaspoon of cinnamon about half way through simmer and added a cup of rehydrated raisins along with the vanilla. Transported me back!!!

    1. Has anyone tried adding pineapple instead of raisins, or both? If so, was there any changes that had to be made?

  57. Wonderful recipe to build upon. So creamy!
    I’ve always had rice pudding with cinnamon and raisins so I incorporated a teaspoon of cinnamon about half way through simmer and added a cup of rehydrated raisins along with the vanilla. Transported me back!!!

  58. Yummy. I put a little cinnamon in the milk mixture.. also tempered in a beaten egg yolk.. just felt
    Like doing that. Next time I’ll try without. I’ll add a dash of nutmeg next time. Thanks fir the recipe👍🏽👍🏽

  59. This recipe is a labor of love. You cannot multitask. The commitment is standing one hour by the stove. Make sure the mixture is bubbling like a caldron and stir frequently. The end product is too sweet for my taste so the next time I will be halving the sugar.

  60. 3 hours later and adding 2 cups of milk and 2 cups of water to cut the pudding consistency, rice still not cooked. Maybe 60-70% cooked at this point

    1. 4.5 hours total cook time, added 2 cups of milk and 4 cups of water (on top of 5 1/2 cups milk) to get rice to 90-95% cooked. Severe lack of detail in the instructions. After all the extra work trying to offset the issues in the instructions, had good flavor and consistency, just really hate al dente rice in rice pudding. 🙁

  61. Trick to getting it to recover from “soup” to pudding that nobody’s said yet – and that surprises me – in other words – COVER THE POT! Put a LID on it. THAT’S why the rice won’t expand-it needs the heated steam.

  62. I LOVETHIS RECIPE thank you so much for sharing this is 3rd time I’ve made it and I’m doubling this time it gets ate very fast so for me to be able to get some I’m trying more this time ,its on the stove as im writing this.

  63. Really good! I’ve made a couple of times, and have reduced the sugar to 1/8 cup since I prefer my pudding less sweet. Comes out great.

  64. Amazing! I’m not sure how long I let it simmer, but it did cook down to a yogurt consistency! I was in and out of the kitchen and afraid I would burn it, so I probably had it way too low and compensated by keeping it going for a long time. It worked great all the same. For the people that are calling it soup, this isn’t possible if you let it cook down until it is actually cooked down. You just need to keep cooking it! Follow the recipe (maybe reduce the sugar – I cut it in half and it is still really sweet!) and keep going until you have yogurt consistency. I added raisins when I added the vanilla, and now I’m impatiently waiting for it to cool.

    Thank you for the great directions!

      1. I needed a good chuckle today. I just thought about making rice pudding today because I wanted to use the milk that was going to expire. I read through the comments and you made me laugh. Never thought to look for a recipe would turn out to be a comedy show.

  65. Terrible. I should have known long grain rice wouldnt work. Waste of milk. Also the recipe calls for way too much sugar. Next time itll be pudding rice.

  66. Help …don’t think me stupid, but is the rice cooked or uncooked game you start? I’ve never made this before. My dad is receiving chemo and it’s the one thing he has been eating so I thought I would make it for him. Thanks

    1. The rice is uncooked when you start. Hope your dad makes it through chemo alright and enjoys the rice pudding. I know rice pudding is the one food I crave when I am really not feeling well.

  67. My fiance and I buy Kozy Shack rice pudding from the store. He always grabs the the little snack cup 6 packs. When we get home he eats 4 or 5 of them right away. Lol. So I was hoping I could find a recipe that tastes as good and I could make in a large batch for less money. Well, I just made this recipe and I must say this exceeded my expectations. The flavor brings you right to something that came out of Grandma’s kitchen when you were a child. And by far blows the store bought rice pudding out of the water. It’s a simple easy recipe and I can tell you I will Never buy rice pudding from a store again.

  68. I love this recipe. It is easy to make and only uses milk, not cream. Great yummy way to use up milk before it sours! I make it with 2% milk.

  69. followed this recipe to a T. it was perfect. you cant mess this recipe up. top/no top, doesnt matter. I didnt use a top, simmered 50 minutes, added just over a heaping 1/2 cup rice, tadah!!! people, just follow the directions, use common sense, who cares how big a serving is, who really measures anyway. Quit nitpicking. Just cook and enjoy. Delicious.

    1. Just made
      Used 1 cup of rice, like it thicker.
      Also had to increase heat from low to get it to simmer.
      Was done around 40 minutes.

  70. Creamy, just enough sweet and so delicious! I’ve made other rice pudding recipes in the past and failed. I decided to give it one more go and this one came out perfect! My house smells so yummy right now. Only change I made was 6 cups of milk to start and added 1 cup of rice to double servings. I kept the same amount of sugar, salt and vanilla, then sprinkled some cinnamon on top before placing in the fridge to cool. Can’t wait to taste it chilled! Simplest and most tastiest recipe by far. Thank you for sharing! I’ll be making this one again and again.

  71. I always believed in when BAKING or COOKING anything when it Comes to the SALT even if YOU try to MAKE a Double batch, never to use More than a PINCH of SALT. And apologies for SPOILING THE Recipe. The best way to make it more creamy (even when i make my SAUCES) I NEVER go wrong by using a bit of BAKING STORK only a Table spoon full.

  72. Should this be covered to simmer like regular rice? The recipe doesn’t specify but it seems to form a skin when uncovered. Tyia

  73. It was one of the easiest rice pudding recipes I have ever made!! I will not use the 1/2 cup of sugar next time, but a wee bit less.. thanks for making it so easy

    1. for some reason as a kid, I liked the ‘skin’ when my grandmother would cook this when visiting

  74. I’m not great at cooking or baking. Made this recipe twice and it came out fantastic. Thanks for sharing it!!

    1. If you have an electric stove, you HAVE to Summer with a top on .. I hate electric stoves! It did come out perfect though after almost exactly 50 minutes! I would use a little less sugar though….very sweet! Thanks for the recipe!

  75. Very easy and really very good. However what do you consider a serving?? You give calculations on a serving bit don’t specify what it is , cup, half cup, quarter cup, pint????

  76. I’m trying to figure out the difference between your 6-cups of milk and a heaping 1/2-cup or long rain rice. I use the same rice that I cook for our dogs which is, 4-cups of water and 2-cups of rice. I add the rice to the boiling water, stir, turn down to simmer, and cover for 15-120 minutes. I remove from the hot burner to a cool one and let it sit cover for a while. It comes out perfect. I just don’t understand the 6-cups of milk to a heaping 1/2-cup of long grain rice. Mine has been on a low fire for 50 minutes and it’s not done.

  77. I’m surprised there’s no lid added to the pot. I stir occasionally, I’ve got 21-minutes left and it does seem like there’s any change in the consistency. And, there is skimming on the top of the mixture.

  78. Hello Christin
    I’m so glad you shared your recipe I just made it and I used almond milk and I followed the recipe to a T and the recipe turned out perfect I’m impressed I’ll definitely be making it again delicious thank you blessings


  80. My husband and I have been eating Kozy Shack rice pudding like crazy lately. Can I use minute rice and either 2% or heavy whipping cream? I have been looking for a recipe that suits him…he likes kozy shack because “it tastes just like Mom’s”.

    1. This is the first time making rice pudding without the egg/custard. I followed the directions and it turned out perfectly creamy. I couldn’t wait until it cooled to sample it and it did not disappoint.
      For my personal taste I could reduce the sugar . This one is definitely a keeper!

  81. I am attempting to make this rice pudding last recipe yuk! I am hoping for a great yummy turnout🥰my family is craving this dish!

  82. I make rice putting all the time. Send someone else to the store and a boy uncle Ben’s parboiled long grain rice wondering if this is OK to use

    1. Use less milk and match to rice amount. For example if the recipe calls for 1,5 cups of rice and 6 cups of milk, you should be able to get by with only 2-3 cups of milk. Start by adding 2 cups of milk to the previously cooked rice and stir in more as needed.

  83. Absolutely amazing!! I have made some nasty rice pudding before by following different recipes, this was not like those at all. I’ve made it three times since finding the recipe a week ago.

  84. Thank you for this recipe! I lost a recipe years ago and had been buying rice pudding at the grocery store ever since. The pudding came out delicious, just like my Mother used to make!

  85. Best rice pudding we have had in years, thanks to everyone who has written a review as we added, less sugar due to family member’s being diabetic, added sultanas , vanilla and only a small amount of the salt to help cut the sweetness. It turned out wonderful, so creamy, I have to be honest and admit that I had my doubts with the amount of milk to rice, but so glad I read the reviews.
    Once again thank you Christin and everyone. I have been sending the web page to all of my friends for them to try it 😉

  86. After getting the milk to boil and adding the rice I put it on low simmer. Took 90 minutes went nowhere. Had to increase the temperature on the electric stove to slightly less than medium heat.It finally thickened up but how is it possible to cook rice in a low simmer. Just didn’t work for me

    1. On an electric stove when a recipe calls for you to lower the heat I turn on another burner to a low temp and transfer the pot to that burner this way it isn’t still cooking at the higher temp hope that this helps some

  87. I followed every direction and ingredients. It’s now in frig but not thickening. What to do now?

    1. I also had to simmer mine 90 minutes. Not sure if I care for all the vanilla. It would s good but not sure it’s worth all the time I put into it

  88. Just made this to take to a church potluck. It is so thick! I had to put together what milk I had so ended up using 6 cups whole milk, 2 cups heavy cream, and 3 cups 1% for a double batch. I have to stop and pick up some whole milk to add the 1 cup before serving. I also forgot to add the vanilla since I had to rush off to an appointment so I guess I’ll add that with the additional milk. It’s pretty tasty even without it, and oh so creamy.

  89. I used almond milk and the consistency was perfect.
    However I also used the exact amount of salt the recipe calls for and 1/3 cup of sugar and it turned out waaaaay too salty, it’s pretty much ruined. No salt next time will be perfect.
    Curious if anyone turned out with a salty pudding using regular milk and less sugar? So strange.

    1. Basically all salts have a different taste. You should taste how salty yours is before adding what a recipe calls for. A sprinkle of yours might be perfect, while a 1/2 teaspoon of hers would be correct.

  90. I cooked this for my triplet rats and they all got dead. I tried the rice and it tasted absolutely scrumptious. This recipe is the most superb. BUT I do NOT condone feeding it to your rats because they will most certainly DIE. and don’t think that you will be able to revive them using a psychic book because it won’t work because trust me I’ve tried. OH and NEVER EVER NEVER dip knock off Doritos in this rice pudding because you will most definitely puke it up (i know i did). Also, i don’t suggest giving this to your neighborhood sewer cat as its meal because the next day I found it dead, under my car. (I’m not sure if it was sleeping or not but whatever). K BYE LOVE YA LOTS!!!!

  91. I used 2% milk, as I had a gallon needing to be used..I put half cup heavy cream to make up the fat..turned out perfect! I put in half cup raisins half way through cook time. When I put the vanilla in, I also put a quick shake of ground cinnamon and ground nutmeg..it is very nice. This is a great recipe..thank you! Enjoyed making this!

    1. I liked the pudding because it used long grain rice. I doubled the recipe for a party. It took 2 hours from adding the rice to get to the right consistency. It needed more vanilla. Do you think using basmati rice caused it to require 2 hours of cooking?

  92. Found this recipe yesterday and an hour later was making it. AMAZING !! Easiest recipe in my 60ish years of cooking and baking. I made it exactly as written, but, I see so many options to add/customize this rice pudding.
    I’ve been searching for a rice pudding that,would be somewhat close to my mother’s and have found it.
    Thank you for adding this recipe to my file.

  93. The best rice pudding! So thick and creamy, not overly sweet. Patience is key to this recipe however, don’t rush it and you will never buy premise again. Xx

    1. My rice pudding is cooking as we speak, followed recipe and instead of cooking on stove top i am baking in a low oven
      Looking at everyones comments about the salt has me worried though. Maybe i should have skipped the salt, we shall see though ‘the proof is in the pudding ‘

  94. OMG!!!!!! This is the best and easiest recipe for rice pudding!!! I have never made it before because I dont care for it. Well my 13yr old son is a huge fan of it. He had been begging me to try and make it for him. So I decided to give it a go. Oh am I ever glad I did!!! It is so good!! (Remember when I said I didn’t care for it.) I don’t know how i have gone this long without it!!! Thank you so so much for sharing with us!!! You made my sons night!!!!😊

    1. I fancied making old-fashioned-style rice pudding and had dessert rice in the cupboard – then I found this recipe. I still used the dessert rice. I also used long-life milk (which gives a slight creamier taste), but the best addition was replacing the vanilla essence with a proper vanilla pod split and left in for the whole cooking period. A delicious flavour.
      I kept the simmering going reasonably fast in the early stages and then, as it thickened, it called for the heat to be reduced (but still kept a slow simmer). It cooked in the 50 minutes, but I continued for an extra 10 minutes to get it extra creamy. This is not a recipe where you can turn your back (or else you’ll find it’s overflowed from the pan!) – it does need frequent stirring. But, oh my word, it’s very good ….. bon appétit…..

  95. I made 1/2 of the recipe and used 2 percent goats milk at the end I added 1/2 beaten egg with the vanilla and a bit of milk. Really creamy, delicious!

      1. Christin,
        my husband is diabetic also, and I just made snother Rice Pudding with Splenda, brown rice and cashew milk, but used 2 c. Milk, 2 c. Brown rice, 2 eggs, vanilla, rum, raisins, bit butter, Nutmeg/Cinnamon, 1/2 pinch sea salt. I cooked for 15-20 min. Then added raisins and beaten eggs. I cooked 2 min. , stirring constantly, then removed from heat and added butter and flavorings, mixed well. I went an extra step and beat the eggshites with 1/4 tdp. Cream of tarter and teo splenda, which I gently folded in, after pudding cooled to luke warm. Yields 2 large servings or more with smaller servings.

  96. Hi..I’m wondering if anyone (Christin)knows the calorie count for this awesome sounding rice pudding ? Thanks,Jim and Tawnya

    1. Hi Jim,
      I did a quick calculation and the entire recipe has a total of 1400 or so calories. So, just divide that number by the number of servings (4) and each serving is 350 calories. (The 1/2 cup of sugar adds 387 calories, so if you lower the amount of sugar like some are suggesting, you lower the calorie count, naturally.)

    1. Fantastic as written! My Italian aunt use to make us this same concoction of ingredients, but she’s not one to measure. So happy to have found this recipe to guide me. Those folks cutting sugar, salt, etc., I’d kindly suggest cutting sugar and salt elsewhere, as this isn’t a high sugar or salt recipe, and it’s also an indulgence! Artificial sugars are worse than you can imagine, spiking insulin higher than white sugar.

  97. Raisins. Is there a reason you would not add them? If a person adds raisins would you recommend cutting back the sugar?

    1. To or not to raisin?! Foodies are cut down the middle on that debate. Raisins are packed with sugar and not a brittle diabetics best friend. I’m not brittle so I go either way depending on the sweet tooth I have that day. Always rehydrate your Rasins by throwing them in some H2O or Rum (another sugary no no but its the holidays [teehee]) I also use different spices and sometimes I use nondairy creamer (powder or liquid) for different flavor ideas. I’ve read some of these comments (not yours) and I’m surprised how people dont know what they’re doing or they really are rude. Also people who adjust the entire recipe should not be rude and turn in their own recipe. I never answer these because I can cook like it’s nobody’s business and I always tweak the recipes to my liking and the people I love and cook for. Dude if you want raisins by goodness half of us wouldn’t think you were right if you didnt. Lol

  98. Excellent recipe and instructions – particularly the guidance to wait for the pudding to reduce until it achieves the consistency of yogurt . My previous efforts at rice pudding always resulted in something which, while pleasant, didn’t have the creaminess this recipe has. The salt was also new to me, and made a world of difference, adding a depth and richness that balances the sweetness perfectly. Many people would prefer half the quantity, but for me it was perfect.
    You didn’t say to cover the pan while cooking, but I did because I have always done so in the past. That resulted in a wet pudding after 50 minutes, so I had to uncover it, turn up the gas a little to maintain the simmer, and cook for a full 30 minutes longer. This resulted in the breakdown of a lot more rice grains than would have occurred in only 50 minutes, but many people might actually like the thicker, bulkier sauce. I’ll try it uncovered next time.
    My bottom line: the flavor and texture of this recipe are so good that I would never consider adding anything else to it to serve, other than a dash of milk to thin it slightly.

    1. Addendum:
      I tried cooking without covering for the first forty minutes or so. While the reduction progressed as desired, the heat necessary to maintain a gentle simmer was so great that with my gas stove I had caramelization and browning in patches on the bottom of the pan. Thought it makes the flavor more complex, stirred-in the brown bits look unsightly in my opinion. I use a Circulon pan which, by nature of the circular indentations in the bottom, has greater surface area which helps reduce burning, but even that didn’t solve the heat distribution problem. The problem with gas is that at the lower settings the flame may or may not touch the bottom of the pan, so the heat transfer can vary significantly with very little adjustment. Maybe you electric or ceramic folk don’t have this problem.
      For the completion of cooking, I elected to partially cover the pan – the effect one would get by leaving a spoon in the pan with the lid on. That reduced the heat loss enough that I could adjust the flame as to not touch the bottom of the pan yet still maintain a gentle simmer and also achieve the desired reduction. The time to cook with this combined uncovered/covered technique was 65 minutes. The pudding was not as thick as in the first attempt, but was more suitable for consuming cold.
      Next time – and that won’t be long as I absolutely love this rice pudding – I’ll partially cover from the start. I’ll report back here for those who, like me, have the obsessive need to perfect everything 🙂

  99. I had a lot of 1% milk to use up. I loved that this recipe used 6 cups. It turned out delicious using the 1%. Can only imagine what whole milk would be like. So easy.
    No eggs to temper.Yey. Oh and I added 1/2 cup of raisins when I added the rice. I have to admit it boiled over once and got away from me. What a mess! All in all a great recipe. Thank you.

  100. I have never been able to make rice pudding. It never turns out. I know now why. I used too much rice. When I try this recipe I will post a pic.

        1. I was wondering the same thing. I cannot have dairy milk, and I am wondering if soy or almond milk would work. I think I’m going to try it with vanilla soy and see how it goes.

          1. I used almond milk and it came out great. It looks like it will turn out watery half way through but keep cooking at a low simmer and it all thickens up nicely in the end. I don’t recommend adding the salt at all.

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