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.
Very easy to make and so tasty. Perfection!
Just made this tonight on a whim using these directions but with 1% milk and it turned out amazing! Thank you ❤️
Follow directions and be patient. Absolutely delicious.
Perfect!!!!!!🤩🤩🤩🤩🤩🤩🤩 I did exactly as measured & used whole milk. Thank you!!
Simple and delicious couldn’t believe how good this was.
I was very precise with my measurement of the milk AND did use a heaping 1/2 cup of the rice, but it took @ 70 minutes to get to the right consistency (like yogurt).
I’m having a little sample of it right now, while it’s still hot, and it’s delicious!
We add raisins to this
How many servings?
There is a chart, in the recipe, for you to decide how many servings you want, and the amount of the ingredients are increased accordingly.
Very easy to follow wish me luck
I did and it really turned out great.
It’s so good. I think it’s a little too sweet. I boiled the rice with raisins and cinnamon sticks. I loved the flavor it added
This was perfect. It’s exactly how I remembered it from childhood.
I had a lot of 2 percent milk to use, so I decided to give this recipe a shot. I’ve never made rice pudding before, but I absolutely will again! This turned out perfectly- rich, not to sweet, creamy, but not glumpy! Trust the process! Thank you for sharing this glorious recipe!!!
I recently discovered an incredible rice pudding recipe that has become a favorite in my household. The creamy texture and delicate balance of flavors make this dish an absolute delight to savor.
What sets this recipe apart is its perfect blend of tender, aromatic rice and rich, velvety custard. The subtle hints of cinnamon and vanilla infuse each spoonful with warmth and comfort, creating a truly indulgent experience. The use of quality ingredients and the precise cooking method result in a dessert that is both satisfying and nostalgic.
This rice pudding has become a cherished treat for both special occasions and everyday enjoyment. Its simplicity and comforting qualities make it a standout choice for anyone seeking a delightful dessert that never fails to impress.
Overall, this recipe has earned its place as a beloved favorite in my recipe collection, and I highly recommend it to anyone who appreciates the comforting embrace of a well-made dessert.
for triple the recipe you require 18 cups of milk however, the only milk requirement you note in the making the pudding is 5 1/2 cups and then 1/2 cup at the end. Where/when do you add the other remaining milk required?
Triple the amount of milk you put in initially, then put in the remainder when it calls for you to add it. The article is based off the lower servings in the recipe. So you should add 16.5 cups of milk initially and add the remaining 1.5 cups when it calls for it after the rice, milk, and sugar are cooked to a yogurt like consistency.
When simmering… There was no mention of covering the pot. Any input on this?
This recipe is perfect, I own a pizzeria on Long Island and serve as a dessert, it a perfect dessert for a good Italian meal. All my costumers love it and I do share the recipe.
easy to make yummy in my tummy
Thanks… I did find it. Merry Christmas ⛄
I just made this with Jasmine rice, and wow!!!!!! Soooooo good. I sprinkled chopped pecans on top with the cinnamon, which was perfect! Thank you!
This recipe is perfect, I own a pizzeria on Long Island and serve as a dessert, it a perfect dessert for a good Italian meal. All my costumers love it and I do share the recipe.
i love your restaurant. I live in Merrick and go all the time.
I’m trying to make this as healthy as possible with out the sugar cause it’s so much. Has anyone used alternatives?
Thank you
i used equal instead of sugar
Use Swerve. Only one without the yucky aftertaste.
Spenda
I make this recipe often. When I don’t have it in the fridge I am thinking about when I can make it again. It is amazingly satisfying. I love it. When I go to work if I have it made in fridge and forgot to bring it, it is all I think about. It has never failed. Never.
Turned out great, my son loved it, it is delicious. I loved it with cinnamon and melted butter.
for the melted butter, did you replace that with one of the ingredients?