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.
I want to make this with already cooked leftover rice. Any suggestions?
Use less milk and match to rice amount. For example if the recipe calls for 1,5 cups of rice and 6 cups of milk, you should be able to get by with only 2-3 cups of milk. Start by adding 2 cups of milk to the previously cooked rice and stir in more as needed.
Good, simple and delicious!
Absolutely amazing!! I have made some nasty rice pudding before by following different recipes, this was not like those at all. I’ve made it three times since finding the recipe a week ago.
Thank you for this recipe! I lost a recipe years ago and had been buying rice pudding at the grocery store ever since. The pudding came out delicious, just like my Mother used to make!
Best rice pudding we have had in years, thanks to everyone who has written a review as we added, less sugar due to family member’s being diabetic, added sultanas , vanilla and only a small amount of the salt to help cut the sweetness. It turned out wonderful, so creamy, I have to be honest and admit that I had my doubts with the amount of milk to rice, but so glad I read the reviews.
Once again thank you Christin and everyone. I have been sending the web page to all of my friends for them to try it 😉
Throw the electric stove away lol
Electric Induction is best, as easy to control as gas Flame.
After getting the milk to boil and adding the rice I put it on low simmer. Took 90 minutes went nowhere. Had to increase the temperature on the electric stove to slightly less than medium heat.It finally thickened up but how is it possible to cook rice in a low simmer. Just didn’t work for me
On an electric stove when a recipe calls for you to lower the heat I turn on another burner to a low temp and transfer the pot to that burner this way it isn’t still cooking at the higher temp hope that this helps some
I know it sounds weird but try putting it in the microwave
I followed every direction and ingredients. It’s now in frig but not thickening. What to do now?
I also had to simmer mine 90 minutes. Not sure if I care for all the vanilla. It would s good but not sure it’s worth all the time I put into it
Just made this to take to a church potluck. It is so thick! I had to put together what milk I had so ended up using 6 cups whole milk, 2 cups heavy cream, and 3 cups 1% for a double batch. I have to stop and pick up some whole milk to add the 1 cup before serving. I also forgot to add the vanilla since I had to rush off to an appointment so I guess I’ll add that with the additional milk. It’s pretty tasty even without it, and oh so creamy.
Oh! I also used no salt as I’m supposed to be cutting way down on it…
Great, I added rum soaked golden raisins to mine:)
Rum-soaked raisins sound fabulous!
My putting turned out like manna from heaven , Thank you so much for the recipe