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Old-Fashioned Rice Pudding

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

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.
PREP: 5 mins
COOK: 50 mins
TOTAL: 55 mins
SERVINGS: 4 servings


  • 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.
Course: Dessert

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Recipe Source: Cook’s Country Magazine

Old-Fashioned Rice Pudding #dessert #easyrecipe #rice

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435 thoughts on “Old-Fashioned Rice Pudding”

    1. Had to come back and do the stars . Definitely 5+ stars and wonderful from families with lots of little children.

  1. I have tried so many rice pudding recipes and they all failed. This was perfect. I used heavy whipping cream and water ( cups of both). I had no whole milk. It was wonderfully creamy. Perfect! Thanks!

  2. I am from Brazil and here this is called “Sweet Rice” translated as “Rice Sweet”. We use to eat hot in winter. Some people like cold. It is a typical “Party Junina” food in June.

  3. Simmered over 90 minutes stirring ever 10 min. To ensure no scorched bottom and did not thicken at all…I used same burner same pot at same setting I make rice in 20 min….with nothing to lose I boiled the cooked rice sweet milk mixture for 20 min stirring constantly…. still not thickening. Turned off heat completely, 30 min later had thickened to a yogurt drink consistency. Hopefully when refrigerated it will thicken to pudding consistency.

  4. Delicious! I took some to work for my lunch, and let my friends try it. I don’t think I got more than a few bites! Making it again tonight!

  5. Delicious. It took about 65 minutes to come together, but once it comes together it comes together very quickly so keep a close eye on it. The key is to use whole milk and long grain rice. My husband said it was the best rice pudding he’s ever had and my kids rated it “900 infinity billion out of 10”. I agree.

  6. Even though I goofed up the order of some things and added an extra 1/2 cup of cooked and chilled rice(because the recipe didn’t say whether rice should be raw or cooked) and because the half cup didn’t seem like much. I also put the vanilla in to early it still turned out. So I’m wondering can ingredients be doubled to make more because with for people liking this recipe there wasn’t much for seconds?

  7. It came out very good but I think it’s too much vanilla. Half the vanilla would be perfect! Easy recipe. Tastes fantastic.

    1. I used jasmine rice and I added some golden raisins and used soft golden sugar. it worked well and was delicious

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