Home » Recipes » Desserts » Old-Fashioned Rice Pudding

Old-Fashioned Rice Pudding

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.

Old-Fashioned Rice Pudding

 

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.

Old-Fashioned Rice Pudding is perfectly creamy.

 

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.

Old-Fashioned Rice Pudding- only 5 ingredients!

 

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.

Old-Fashioned Rice Pudding

More Old-Fashioned Desserts

Watch the short video below to see how easy this recipe is to make.


Old-Fashioned Rice Pudding

Old-Fashioned Rice Pudding

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.
PREP: 5 minutes
COOK: 50 minutes
TOTAL: 55 minutes
SERVINGS: 4 servings

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.
Course: Dessert

Want to Save This Recipe?

Recipe Source: Cook’s Country Magazine

Old-Fashioned Rice Pudding #dessert #easyrecipe #rice

Disclosure: This post contains affiliate links.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

730 thoughts on “Old-Fashioned Rice Pudding”

  1. I made this recipe before and used evaporated milk and used my daughters cinnamon butter it was so so good

  2. Rebecca Wiedman

    This rice pudding came out amazing!!!! I tried a different recipe before it and it came out so awful then i found this one and it was exactly what I wanted and way less complicated 🥰 I will definitely be making this again in the future!

  3. love this recipe made it for me my partner and kids and we all love it, i especially love the cinnamon part lol :p

  4. When doubling the recipe it calls for the first 5 1/2 cups to be cooked originally but then when do I add the extra 6 1/2 cups of milk?

    1. I double it everytime. I double all ingredients. I start with 11 cups of milk and 1 cup of sugar and than add 1 heaping cup of rice.. I do cook it for 60 to 70 mins

    1. Hi Alina!
      How much condensed milk and raisins did you add? A cup each but removed one of cups of milk for the condensed milk?

      Thanks!
      Jeff

  5. I love this recipe for rice pudding. It comes out great every time I make it. I have tried other recipes but always come back to this as my favorite. Now it’s the only recipe I use.

  6. Very straight forward and easy prep but I used an electric range and it was difficult to get the milk to boil. Once it boiled I it was nearly an hour and a half before it was ready and aside from a few grains being under cooked everything came out great!

Scroll to Top