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.
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Recipe Source: Cook’s Country Magazine
Disclosure: This post contains affiliate links.
This is the second time I have made this recipe. It is delicious and I will use many more times. So rich and creamy. Will make many more times.
made this several times. always came out good
I made it and my girls loved it! Now I’m making more.
This turned out perfect!
My husband loves it as he asked me to add raisins so I did and he loved it!
Can you use 2 percent milk instead of whole milk
I used 1% and it was perfect!
Easy to make and wonderfully delicious! My 4 yr old granddaughter begs me often to make it.
Best recipe! Rice pudding is my fave! I had a gallon of milk I needed to use quickly and this was the perfect way! I made 16 cups. Flavor is amazing! Will definitely make again!
This is a really good recipe. I did adjust the milk though. I used the whole 6 cups from the start. By doing this, it doesn’t need any milk added before serving. I also double the vanilla. It always turns out great. This is definitely one of my favorite comfort treats.
I haven’t rated this yet as I haven’t made it yet; thank you to the other recent reviewers from Jan ‘22 who cleared up my question for me (does recipe call for cooked or uncooked rice?).
Unless I’m missing it stated elsewhere, it might be helpful to add “uncooked” to the ingredient list when specifying how much rice to use, so that silly folks like me who have never made rice pudding before will know! 🙂
Now that I know you’re calling for uncooked, may I ask if it’s possible to use cooked rice (have a bunch leftover) and have it come out at all similar? You mentioned it tastes just like a brand that begins with “Kozy” — I have an obsession with their rice pudding that borders on unreasonable, and as such am hoping to get my result as close as possible to the one you intend for your readers to reach! Thank you in advance. 🙏🏼
I always use up left over cooked rice. It turns out great.
This was so easy. I made it once for a family party- it’s soooo good! 😋 Now every time a party comes around I’m asked to make it. Thank you for sharing your recipe!
Perfect recipe for rice pudding, my new go to, thanks!!!
I made this with vanilla sugar and only one teaspoon of vanilla extract because that’s what I had. I also added cinnamon during the cooking process. This turned out beautifully and was delicious.
I used vanilla powder instead of extract and I thought it tasted salty?
What about chocolate rice pudding.?? My mom would make rice for supper and no one would eat it, then the next night she would have turned it into chocolate rice and it was gone. My brothers and I could never figure out how to fix it. Any help would be great.
Add coco powder and one egg.
Do you cover the pot…..????? So far so GOOD I was just curious
the proportions seem off.. 1/2 cup of rice to 5 1/2 cups of milk? I followed recipe and it never thickened
I wonder what kind of rice you had, some rice has more starch…
It definitely needs to simmer for an hour. It will thicken in the last few minutes.
I would give it a 10 if I could. The best rice pudding I’ve ever made.
I am always up for rice pudding. The first time I tried this recipe it was wonderful. It thickened in the pot just like it was supposed to, until it completely cooled. It set up like concrete. I had to add a lot more milk everytime I got a bowl. So the second time I used 2% milk because that’s what we use daily. I also put the whole 6 cups of milk in the pot. The other ingredients as the recipe called for. It cooked up perfectly, and I don’t have to add any milk to it when I get a serving. Thank you so much for your recipe. It tastes like what I remember as a child.
Mother made this
Yes i made it and it turn out good
Excellent easy &good.