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.
More Old-Fashioned Desserts
- Old-Fashioned Potato Candy
- Old-Fashioned Oatmeal Cake
- Old-Fashioned Buttermilk Doughnuts
- Old-Fashioned Chocolate Meringue 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 information is automatically calculated, so should only be used as an approximation.
Recipe Source: Cook’s Country Magazine
Disclosure: This post contains affiliate links.
Can you use brown rice for diabetics and artificial sugar
I have never tried making rice pudding with brown rice or artificial sugar Fred. Sorry I can’t be of more help.
You can. It works just fine. Sub splenda for the sugar.
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,
Use Stevia as a replacement. Artificial sugars are SO bad for you.
Hi..I’m wondering if anyone (Christin)knows the calorie count for this awesome sounding rice pudding ? Thanks,Jim and Tawnya
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.)
I made this recipe with 2%milk and it turned out great. 1st. Time making rice pudding.
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.
Rice pudding cooked in the oven
Raisins. Is there a reason you would not add them? If a person adds raisins would you recommend cutting back the sugar?
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
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.
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 🙂
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.
I like fresh ground nutmeg on top!! 💞💃
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.
Can you use 2% milk instead of whole milk?
You need to use whole milk for it to turn out properly.
Is non dairy out of the question?
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.
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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I used 2% and mine came out perfect!