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.
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Awesome easy recipe. Thank You. Would you have any sugar free or no sugar added desserts?
Simple… and simply delicious. Perfect comfort dessert. Thank you so much for sharing your recipe.
So creamy and perfectly sweet.
I made this last night for a picnic we had this afternoon. It came out a slight bit runny, but the flavor was fantastic!
Turned out silly amazing! First time I’ve made this, but its been a long time favourite!
Added two handfuls of light raisins as well.
I used a medium grain rice ( Glasse -used for soups and puddings in Greece) and it was not enough. So I added more rice into it after the initial rice cooked. It tasted lovely.
Just like abuelitas!
It was a little too sweet, but I loved the consistency! I would definitely make it again, with less sugar.
Amazing flavor. Rice did take two hours to cook instead of one following the directions.
This recipe is the bomb…gone in a week…making another batch saturday..
I am anxious to try this recipe, however could you clarify the amount of milk for 8 servings? In the instructions it says to add 5 1/2 cups of milk, and the ingredients is calling for 12 cups of milk. Thanks for clarifying!
I have not made this yet and I am not the author, however…. 4 servings calls for 6 cups of milk, divided, and you start with the 5½ cups cooking, the last ½ cup added right before serving. My guess is that for 8 servings, you would start with 12 cups of milk, divided, cooking with 11 and adding the last cup right before serving (thus doubling the original 4 serving recipe).
For this recipe, I only use 5 cups of milk for cooking, and skip the step of adding extra at the end. I also add 3 cinnamon sticks to the pot. Comes out great.
I haven’t made it yet because it doesn’t say whether to cover it at any point while the rice is cooking. Can you let me know? I bought the ingredients today and can’t wait to try it out tomorrow 🙂
Lid off
Ughh screwed up from the start.. added the vanilla in beginning.. which cause brown vanilla pieces throughout.. don’t think it as at a “simmer” either.. but. It’s still cooking.. we shall see 🤞🤷🏼♀️
Fabulous! Just like the old days! Added almond extract and served with almonds and bing cherries on top!
This amazingly delicious!
I had my doubts of the thickening process but patience paid off. It did take an hour and 15 mins but wow, once it started thickening, it wasn’t long at all.
Tasty and perfect 🥰
So far so good.. I’m half way there.. I’m cooking off from stove then putting in fridge then adding the rest of milk and cinnamon then raisins.. smells really good so I’m sure it’s going to be very good! Easy recipe..
Sounds delicious 😋
This is a terrific recipe!!! I made it yesterday and had some for dessert and, Yes, it, it does turn creamy although it does take a while. Next time I make it, I’m going to change the amount of sugar from 1/2 cup to 3/4 of cup and the rice from 1/2 cup to 3/4 cup also. This time I added 1 tablespoon of coconut flavor, and 1 tablespoon of butter. Thank you for sharing. DELICIOUS 😋
Do not make this if…
You love rice pudding… you’ll eat it all!
If you hate rice pudding…you’ll eat it all!
By far the best recipe I’ve tried is this one. I did add a little half and half and used only 3 tbl spoons of sugar & served it with cinnamon & whipped homemade unsweetened whipped cream. HEAVENLY!! Surprisingly delish!