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.
My husbands Grandmother would not share any of her “secret recipes ” rice pudding was one of them..this recipe is so good and he rated it higher than a 10! Thank you for making him so happy!
Omg!! This is one of my new favorite recipes! Family loved it too! I went back to get more and they ate it all before it even cooled completely down so, yes it was a hit!
You don’t say when to add the second part of the milk, (I’m not talking about the milk right before serving. I would love to try this recipe? But I don’t want to screw up and waste ingredients. Thanks for sharing!
Very authentic to old style rice pudding. Yummy 😋
I use Madagascar vanilla bean, actually scraping out the inside seeds and gel. Makes a delicious flavor in this pudding!
I followed the reviewers who suggested adding extra rice. They were right and my pudding came out perfect. I have more than I can reasonably consume, so I’ll give some to my neighbor.
Came out just like my Mom made! Brings back memories!
10
I just finished. Followed the directions, exactly and added raisins to my husband’s bowl, topped both with cinnamon sugar. Wish there was a way to add my photo. Can’t wait to try them this evening!
Great recipe! Rice is delicious!!
Great old fashioned recipe. It’s just like the one that my Greek father-in-law used to make. You can’t rush it, I cooked mine on low for an hour and it was perfect. I used jasmine rice.
1 cup of raisins added
And like magic.. fabulous sweet rice pudding