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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

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Recipe Source: Cook’s Country Magazine

Old-Fashioned Rice Pudding #dessert #easyrecipe #rice

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730 thoughts on “Old-Fashioned Rice Pudding”

  1. My favorite recipe ever! Other recipes I’ve tried, they never have the right amount of liquid and it ends up thickening before my rice softens up and it’s incredibly frustrating! I’ve never had that happen with this recipe, it’s always come out perfect and sooooo delicious! The only thing I do different is I throw 2 cinnamon sticks in while it’s cooking 😊

  2. My rice is already cooked (extra from another recipe) and I’m looking for something to do with it. Can I use already cooked rice in this recipe or will it not soak up the milk enough? If it will work, how much cooked rice should I use?

  3. Absolutely delicious!!! It took awhile for my milk to come to a boil, but this recipe was so easy!! I used 2% milk and sushi rice (short grain) and it was still phenomenal.

  4. I memorized this recipe. It’s my go to recipe. My family and I love it! So easy and goooood!!! Thank you! It turns out perfect everytime.

  5. fllavor can optionally take a u, but irrespectively most often has only a single ‘l’ rendered either as ‘flavour’ or ‘flavor.’

  6. This rice pudding recipe is absolutely fabulous!!! Thank you so much for sharing it with everyone. I will never make a different one…now that I’ve already found the best.

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