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.
The best recipe there is I’m 62 years old just like my mom made it
I really like this recipe. It is very easy to make. And very delicious especially warm! This didn’t last long and will definitely be made again. Thank you!
This is a great recipe. i too substitute the milk with carnations milk and condensed milk. i usually add a cinnamon stick to the milk it comes out delicious
What a fantastic recipe! I love that you cook the rice in the milk, letting it simmer down to a thick creamy consistency, and used Jasmati rice, which worked perfectly. 1/2 c. of sugar with the pure vanilla extract, and served with a light dusting of cinnamon = bliss on your tastebuds. The recipe is very easy to make, too – a definite keeper!
This was simply delicious.
I used Almond milk (60 cal per cup, not 30)
I also added a pinch of nutmeg and a generous 3/4 tsp of cinnamon added as the rice cooked.
Rice was white basmati which almost dissolved.
50 minutes more than finished this with the basmati.
I never added the last milk before stirring.
Really quite a nice rice pudding recipe.
I made this rice pudding. I live in an apartment building. The next morning when I went around itoffering bowls the double batch of pudding was gone in ten minutes. I got so many compliments on it I’m going to make it for my church lunch this coming Sunday.
Just the right texture of rice and creaminess of pudding. Going to make it again within the same week
Better than store bought
Delicious! Easy! Will make it again. Served warm with amaretto soaked raisins and caramelized pecans
Husband loves it
2nd time making in a week and 3 pans today. Everyone enjoys it. Most times I forgot to add extra 1/2 cup at the end. Still delicious
I have tried the recipe using half quantity and it came out so creamy and absolutely delicious.
Akoos.
So good I ate it for days! It’s my favorite dessert. Good hot or cold.
Do you cook the rice first before added to milk mixture?
When do you put in the remaining amount milk???
Just before serving!
No, do not cook the rice.
Making it for the second time. Followed the recipe exactly except for adding the 1/2 cup of milk before serving.
Delicious!!
Far too sweet. Will halve the sugar next time. Other than that this recipe is flawless. Really lovely pudding.
When milk, sugar and rice are simmering; is the pan covered??
I simmered with no lid and only added half the sugar came out perfect
Can it be made with 2% milk instead of whole milk?
I used 1 percent and it worked well
The best rice pudding, this so easy to make. Best I’ve tasted since I was a kid.
Turned aut absolutely perfect.
If I had to make one change I would add less sugar- was a tad too sweet. Will definitely be making it again.