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.
Excellent thanks for another great recipe!!!
Making now, doubled the recipe.
12 cups milk divided
5-1/2 cups milk to start,
Last 1/2 cup after refrigeration.
Where are other 6 cups?
Well aren’t you a lot of fun.
It takes some patience but well worth the wait!
Worked well for me. Only thing I would change is adding a bit less sugar, say around 3/8 cup. Otherwise, this recipe is just like the one my great grandparents had. Thanks for sharing
I couldn’t find my mom’s recipe, and couldn’t remember the milk to rice ratio: thank you so much for sharing this. It’s simply perfect. Usually I’m first in line to tweak a recipe to make it my own, but there’s something about a perfect rice pudding that begs for fidelity to the classic recipe – this is that perfection.
I’ve been making this recipe for years! It comes out perfect every time and was requested for a Christmas dessert this year.
I’m making the rice pudding now but I’m having a little trouble it’s not getting thick what can I do
Cook a bit longer. If the rice is soft you can take out the excess milk.
If the shoe fits. Sorry it didn’t work out for you. Those that know how to cook make this delicious dish as described… and the recipe is timeless. Many generations have made it practically the same way. Try reducing your simmer temp. Better luck next time
I made your recipe as you wrote it, including the heaping 1/2 cup of rice :).
It came out better than I expected. Simple on hand ingredients. Easy to modify for anyones tastebuds.
I served it a little warm and it was delicious. I will definitely make this again.
AWESOME!!! I made this recipe with coconut milk and organic coconut sugar and jasmine white rice, because my husband is diabetic and needs to be extra careful about white sugar. Let me tell you it was TO DIE FOR!!! I’ve always adored my grandmothers rice pudding immensely and since she’s been gone I changed over to Kozy Shack! This hands down beats it!!! For me the coconut sugar changed the flavor to an incredibly delicious flavor and now I’m so thrilled I’ve created a more natural and diabetic friendly rice pudding that is absolutely amazing to me! Thank you for this recipe as you opened my eyes to tweaking it a bit for my family and it is the best rice pudding I’ve ever eaten- even better than my grandmothers!!!!