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.
Very easy, be patient stir often. Do not let the amount of liquid bother, it firm right like yogurt, just like the recipe says.
If I am doing this recipe x3 it’s only calling for 5-1/2 cups of milk to start. So where is the rest of the 18cups of milk suppose to go? I am so lost?? Can anyone help? Bc at the end it says last 1/2 cup milk goes into it before serving???
The recipe calls for 6 cups of milk..
When making we are directed to add 51/2 cups to the pot to cook
1/2 cup is for after..it cools it firm’s up..we ads milk to desirable consistency..
Not recommended to double..make separately..
Hope this helps you to see clearly
You’d put 16.5 cups on the pan and save 1.5 cups to add in at the end. (c’mon, Suzanne…)
Your going to begin your recipe with 16 1/2 cups. And then the remainder will go in at the end. Hope this helps:)
You would use 17 1/2 cups to cook! The instructions are just based on the 1x scale!
18 cups of milk to start. Save 1 1/2 cup to stir in at the end. You’ll be cooking with 16 1/2 cups of milk and 1 1/2 cups rice
When you hit x3 the recipe amounts change but the directions don’t. You’ll have to do that math in your head. You got this!
thank you!!
finally, someone called out a rude stupid person. i will be making your recipe tomorrow.
Oh my God it’s so creamy and perfect. I started getting impatient because it wasn’t thickening, and me being a bird brain realized I was simmering with the lid on. I also added extra sugar totalling 1 cup. It’s perfect
I absolutely love love love this recipe made it multiple times definitively delicious and I recommend it to all my ppl
I’ve been cooking for 60+ years, and this is the very best rice pudding I’ve ever made. I do stand at the stove and stir it with a flat-bottomed wooden utensil. It still looks a bit thin when the time is up – but really thickens up as it cools. I like it chilled best with a light sprinkling of cinnamon. Yum! Thank you.
Very tasty. I think I didn’t have my low heat high enough and it didn’t thicken as it should have. Letting simmer for another 10. Hopefully after hanging in the fridge it’ll thicken a bit more 😅 First attempt but will try again!
If it doesn’t thicken, bear an egg, and slowly add it to the pudding mixture
This is a recipe from a friend of her mothers. It at least 35 years old to me , and is the perfect recipe. I made it in my crockpot this time. I left it for a couple of hours, till the rice started to show on the top of the milk .I added an egg, and rasins, delish!
Can u use already cooked rice??
Hi Everyone,
Wow 😯 Yes it works with left over rice! This was how my grandma’s mother made it, so now we’re looking at over or close to 100 years ago.
It’s always so easy to make. Try it with a dab of butter. That goes great with the rice. Boy this brings back great memories growing up!
Made this for the first time .. it was a hit ..Wish it was a bigger batch though ..
Double it next time, that’s what I just did
Making it now, but with Splenda
How about you take that attitude elsewhere if you’re too challenged to use the “jump to recipe” button🙄
thank you!!
finally, someone called out a rude stupid person. i will be making your recipe tomorrow.