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.
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.
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.😄
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!
Isn’t 1/3 of a cup plus three tablespoons a bit more than 1/2 a cup?
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.
It sure is! Ohhh, fractions! They’ll trip you up if you’re not careful.
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.
I want to know if I can use milkadamia instead of regular milk in your recipe?
My boyfriend is from Honduras he lived there for most of his life, we made it tonight and he says it’s PERFECT!
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.
yes or coco nut milk
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.
I agree on every point
nah fam
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
It should keep for 4 days. You will probably need to add some milk to it when you eat it.
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!
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.
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!!!!
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