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.
Can you freeze this?
Delicious!!
This is my favorite RP recipe because I always have the ingredients on hand. It always turns out so delicious and is great warm or cold. If it doesn’t thicken up, just use a slurry and it will thicken Up in no time! In a small bowl, mix 1 teaspoon of corn starch and one teaspoon of the milk mixture from the pot, stir up it well and add it to the pudding. Give it a few minutes to set before adding more.
Worked out amazing! Loved how it turned out and tasted awesome
I just finished making this & let me tell you it’s sooo good! My home is off the grid so I cook on a camping stove so I knew it could be a challenge getting the right temperature. I read the comments prior to start & did a few modifications, I used 1 cup less milk, 2/3 cups rice, a tad more sugar, & 1 extra teaspoon of vanilla. I prefer mine sweet. Simmered for 60 minutes & yum yum! Thanks for the easy & delicious recipe!
can you do this with already cooked extra rice from dinner?
We loved it. I served it with raspberry compote instead of the cinnamon. It was looking a little iffy at first when after an hour of cooking it was still thin milk and crunchy rice, but I think I had gone too low with my temperature. So I raised it to medium low and kept cooking. That did the trick, it thickened up and the rice became soft. Thanks for the recipe.
This was the best recipe I ever tried it turned out awesome I will be making rice pudding like this from here on out
Amazing! I have never made rice pudding before, and this was an easy recipe. My whole family loved it.
My husband loves Kozy Shack so I had to try it. Well, it tastes great! But it never set up. I followed the directions exactly, stirred on low heat for over an hour, scraping the bottom to keep it from bubbling. Finally after 90 minutes, I decided it was a loose version of yogurt (not Greek!). Let it cool on the counter for an hour. still soupy. Covered and put in fridge overnight. Still soupy. He’s enjoying his “rice soup,” but reminds me it’s not really a pudding. Another recipe had half the milk. I wonder if that might work better.
No harm can come from trying less milk next time, so give that a try. Also, I had better luck getting mine to thicken when I use a slightly higher heat setting ( medium low instead of low).
Did you consider turning up the heat JUST A BIT a more medium low ? I read someone was having the same issues where it wouldn’t thicken and they said their heat was too low.
Did you hold back a cup of milk?
It may not thicken if you rinse rice first. Don’t rinse because there are natural starches on the grains that you will wash away. The same concept is for congee.
Can I use 2% if I don’t have whole milk on hand? Thanks!