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.
This is definitely one of the most wonderful and tasty rice pudding recipes I’ve ever made. My new go too rice pudding recipe for my family and friends. I will have to make a double batch to make sure there is some left for the family and friends😛
I don’t know if I commented on this recipe before….if I did, it totally deserves another AWESOME review!! I have made this exact recipe several times and it never fails on the taste and texture! It amazes me how 6 cups of milk and a heavy 1/2 cup of rice can come into this delicious pudding. Thank you SO much fir sharing this. I made it earlier today and I am just now sitting and enjoying it. I had to comment….IF YOU HAVEN’T MADE THIS——GET TO IT ❤️ You won’t regret it!
It results in more than a half a cup of rice. The recipe says four servings and it for sure would be enough for four people.
This is the recipe my Greek grandmother taught me, I’ve been searching for an hour to find one without lemon zest and other crap, thanks so much. I don’t know why everything has to be jazzed up, simple shits good too lol.
I made it and split the recipe in half. It wasn’t to salty or sweet it was a little pasty the next day but overall good . I like rice pudding cold with cinnamon. My Portuguese grandmother use to make all the time when I was a kid . Loved it then and love it now… thank you
Wow this pudding recipe looks amazing! Definitely gonna give this a try soon. My grandma used to make the best rice pudding that always hit the spot on a chilly morning!
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This rice pudding is delicious, and ultra creamy. I made it almost exactly as posted using whole milk, and Jasmine rice since it was all I had on hand. Added a dash of ground ginger and ground nutmeg to the cinnamon prior to mixing in. Though we didn’t add the milk at the end, I will likely add 2-3 tsp of milk to each cup of leftovers tomorrow, just prior to serving . Thank you for a scrumptious alternative to creamy rice pudding made routinely with raisins and eggs.
It’s the easiest and best recipe for rice pudding ever!!! It’s not my favorite dish so I have never made it. He really enjoys it. This was something that he pleaded with me to do. As a result, I thought I would write a post about it. I appreciate you sharing this information.
I just made this tonight. It took a while but it sure is worth the wait. Easy recipe and excellent taste
Have A Good Day
Mine came out excellent. Must cook on low heat and it takes a while . For people bashing this recipe you guys need to learn more patience because it is super easy and super delicious sorry yours didn’t come out right. FYI I added an egg to mine towards the end as it is still cooking right now but it’s getting there I stirred every 10 to 15 minutes and I have cooking on super low.