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.
It’s the only taste that brings me straight back to my childhood. Super easy and cheap. Totally awesome
Absolutely delicious recipe. My wife always asks for me to make this rice pudding recipe. I love it as well. Just have to get my son on board. Lol. I add a 1/4 cup of heavy whipping cream to the beginning stages of cooking the recipe. This makes it so creamy.
I am making it right now. I add a little cinnamon and some raisins, delicious!
Had approximately 2 cups of rice after dinner, put about 2 cups milk and 1/3 cup sugar, spinkled sugar cinnamon in mixture added vanilla Deeeeelicious!
I will never buy store bought again. This recipe is so ezpz to make and so tasty. Thanks for sharing this recipe.
amazingggg recipe. I added a teaspoon of cinnamon into the milk mixture while it was boiling but that’s the only change I made. It thickended up perfectly. I just mixed it every 5-10 mins because it formed a film on top and some of the rice stuck to the bottom if I didn’t mix often. tasted perfect will definitely make again!
good rice pudding, thank you
This recipe is absolutely delicious! I used a very good vanilla. I didn’t think 1/2 cup of sugar would be enough, but it was perfection!!
took longer than 50 – 60 mins but tastes good
This is a great easy recipe. It really does thicken up and it works just fine with the long grain rice. That was what prompted me to try it in the first place, I only had long grain rice available. (Shorter grain rices can be hard to find in some areas and are often more expensive. Plus less of us have them “on hand”) This is now one of my go to recipes.