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.
Turned out great. I added the vanilla when I added the rice
First time came out great .Second time it didn’t thicken not sure what I did wrong but will try again
Turned out amazing!!
I don’t have whole milk. Would 2% work?
My husband and myself love home made rice pudding. I have made it just like the recipe said. I was fed up waiting for 60 minutes. So I used minute rice it turned great and was cooked in half the time. There is only the two of us so what I did was 3 cups of Mike 1/4 cup of sugar and 1 cup of minute rise it was perfect.
The best Rice pudding, my grandchildren loved it want want more. This is the only recipe I will use from now on, thank you.
Wonderful recipe
Thanks
What a wonderful…and easy…recipe.
The rice pudding was smooth, and consistent, and reminiscent of the rice pudding my Greek mother-in-law so lovingly made and served all of us.
This one’s a keeper!
I’ve tried a lot of rice pudding recipes, this is my favorite. I like adding 3 cinnamon sticks while it is simmering.
Should have read the reviews first. This was really sweet! I would do 1/2 cup sugar and mix whole milk with some lower fat (e.g., 5 cups whole, 1 cup low-fat). That would also give you options to use it as a base to make different flavors. Otherwise, quite tasty and an easy recipe.