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

4.69 from 16 votes
Old-Fashioned Rice Pudding
Old-Fashioned Rice Pudding
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
 

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.

Course: Dessert
Servings: 4 servings
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
  1. In a large saucepan, combine 5 1/2 cups milk, sugar, and salt. Bring to a boil over medium-high heat.

  2. Stir in rice and reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer.

  3. Stirring occasionally, cook for 50 to 60 minutes. Mixture should thicken up to consistency of yogurt.

  4. Once thickened, remove from heat and stir in vanilla.

  5. 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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60 thoughts on “Old-Fashioned Rice Pudding

  1. AT LAST I FOUND A RECIPE THAT IS DIABETIC AND LACTOSE INTOLERANT FREE… I USED LACTOSE FREE MILK AND OLLOWED THE RECIPE… DELICIOUS AND GUILD FREE (FOR ME)

  2. 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”.

  3. 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!

  4. 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

  5. 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.

  6. 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!

  7. 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 😉

  8. 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

    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

  9. 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.

  10. 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.

  11. 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!!!!

  12. 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?

  13. 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.

  14. 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 ‘

  15. 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!!!!😊

  16. 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.
        Enjoy,

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

    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.

  18. 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 🙂

  19. 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.

  20. 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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