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.
Yes I made it, but I added raisins. It was really good and easy to make.
This was really nice, my fussy husband loved it
This rice pudding is perfect. My family and I love it.
Thank you.
It’s always tricky simmering and/or cooking with milk, so my only advice is to err on the side of too low of heat as opposed to possibly cooking on too high a temperature. I was concerned that I was cooking it at too low a temperature, but at exactly 50 minutes it was just starting to stick to the bottom and the texture was perfect. I immediately turned off the heat, game it a good stir, and allowed to cool completely only after transferring it to a covered serving bowl. Turned out PERFECT!👌🏻
Wonderful
Had to come back and do the stars . Definitely 5+ stars and wonderful from families with lots of little children.
Perfect! Forgot star rating on my first review!
I have tried so many rice pudding recipes and they all failed. This was perfect. I used heavy whipping cream and water ( cups of both). I had no whole milk. It was wonderfully creamy. Perfect! Thanks!
I am from Brazil and here this is called “Sweet Rice” translated as “Rice Sweet”. We use to eat hot in winter. Some people like cold. It is a typical “Party Junina” food in June.
called “Arroz Doce”….
Yummy
Made it last week! Fantastic! And making it again today. Yum!