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.
Perfect consistency and taste. Simply beautiful and 😋
Easy to make and very tasty.
Simmer*
Lid on or off during the summer?
I made this tonight and It is very good. The next time I make it I will cut down on the vanilla. It has a strong vanilla taste to me. It was extremely easy to make, a definite keeper!
Uhmmmm so I tried this and the milk boiled over the stove prior to putting the rice and when I added the rice I covered it and it started to spill over again!! Next time I’m going to put all the ingredients and boil everything together! Did anyone had the same problem
Mine boiled iver too so I just removed it lowered the heat added the rice cleaned up the mess and put it back on to cook uncovered. I watched to make sure it was a slight boil during the rest of cooking.
This was great. My family loved it. Thank you
Bring milk to boil then turn to low simmer trick is to keep eye on stove
The heat is way too high if it boiled over.
It did boil over the pot
I made this FIRST time! I altered it to fit ME! I used SPLENDA instead of sugar. And I used SILK CASHEW milk instead of dairy milk. Plus, I sprinkled a dash of cinnamon into the milk/splenda at the start.
It really came out GREAT! It’s YUMMY even warm! In the morning I will try it COLD!
I usually make rice pudding when I have too much milk hanging around and leftover rice to use up. the recipes I’ve used in the past call for pre-cooked rice. Once I figured out that this recipe was calling for uncooked rice, I succeeded. Perfect taste and texture — just like my mom’s (I never got her recipe for rice pudding).
Thank you, Andy- that is the answer I was looking for….cook the rice first? Use Instant rice? Or just good ol’ fashion rice, which I thought that is what she meant…because 6 cups of milk to 1/2 cup of rice? I usually cook rice about 1 cup of rice to 2 cups of water…
Sorry. Stupid spell checker, I did type in Andi…..I guess that is a side effect of too many adds popping up while typing. I couldn’t see much of what I was typing. Sigh….
Excellent! Love the end results. Easy to put together . Wonderful with a topping of Whipped ream
How long do I put it in the fridge for? Mine is still a soupy mess. Fingers crossed it’s better later
If it’s still soupy, it hasn’t been cooked long enough.