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.
T.Y. for this easy recipe. Tastes very good!
I made it using unsweetened almond milk and it came out amazing! All the same rest of the ingrediants. Took maybe 5 minutes longer than the suggested times. I’m thinking because obviously whole milk is thicker but other than that it’s nutty and sweet and totally delicious 😍😍
Great recipe. I added cinnamon stick while cooking then dried cranberries right before taking it off the heat. Also experimented with some additional extracts such as almond and rum. Yummy. Amazing how creamy this stays even when refrigerated.
This is a great recipe! It turned out perfect. I had my heat set on simmer, and I stirred it about every five minutes. I substituted brown sugar, and added 1 tsp of ground cinnamon. My family loves it. Thank you!
Has anyone made this in a slow cooker? Mine always takes longer than the recipe states. Worth the wait but it would be nice to set it and forget it for a while.
Love this recipe! I would love to know your thoughts on using a milk alternative like Oat milk.
Absolutely delicious! Make sure the heat is high enough to be at a low simmer or it will take much longer for the rice to cook.
Should that be 10 1/2 cups of milkin the directions not 5?
nope 🙂 5 1/2 cups is right
This was so delicious! And so easy!!
Easy peasy and fabulous fresh taste
Easy and delicious!
Can I freeze portions?
I have one question , if I want to make more servings do I double the milk ? Example
2 cups of uncooked rice , how many cups of milk would that need? Surly not 24 cups. Please reply I am dying to make this again but I need more than just a 1/2 of a cup of uncooked rice
This method of rice pudding is the only one I have ever made. If you quadruple the rice, you actually more than quadruple the amount of starch because it will draw more starch as it cooks; so you need even MORE liquid. I would quadruple the milk AND add a cup of water.
I have the same question.
If I make a serving for 12 do I add 1.5 cups of milk at the end to stir in?
You can just add milk until it gets to the consistency you like.