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.
I love simple recipes and this one seems basic enough for me to put my spin on it.
Great dessert. I added golden raisins to mine. Want to make it again and add chocolate bits.
I really love this recipe it tastes wonderful and consistency is perfect and I used French vanilla
I made it, let it cool, added heavy cream to it and it was out of the World!!! Next time I am going to make two batches, one with raisins. I did not have to stand over the stove and stir, it says “stir occasionally” that is what I did on low heat, cam out perfectly 60 minutes. – using a gas stove. This is a keeper.!
Delicious, simple to make, just follow the instructions, I did add 1 cup of heavy cream to the milk, so I used 4-1/2 cups whole milk, 1/2 heavy cream. I am going to use the extra if I need it when serving it. Thanks for the recipe
This recipe works so well!
Use uncooked rice and follow the recipe as stated.
The rice pudding tastes soooooooo good!
This is so GOOD!! Perfect
Yummmmmmmy. Super easy & delicious!
THE PERFECT RICE PUDDING RECIPE! PERFECT CONSISTENCY AND EASY TO MAKE!
This was just what the doctor ordered when my daughter was ill with Covid! She crawled in next to me and said, “Mama, I really want some rice pudding like granny makes.” I looked this one up and it was a total succcess! It requires patience, but was delighted with the result. Can’t wait to try something else out!