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.
Takes 60 mins but if you make it like it says it’s just like bread pudding. Just as good. 5 stars
I made this. It was delicious. Before this recipe, I did use coconut milk instead of whole milk, and it was great. But with this recipe, it was amazing. Brigitte
Love this recipe and have made it at least a dozen times without fail! Thanks so much!!
First time trying this recipe and I really loved it. I did not rinse the rice and used the least expensive long grain rice I could find. I did add the required salt and sugar and it came our creamy and good. Do not use a lid! I did have a minor catastrophe with the milk boiling over the pot( and I wasn’t using a lid), making a huge mess, but I transferred the mixture to a new pot and continued cooking without a lid on another burner while cleaning up the mess. Good old electric stoves! lol
Should I rinse the rice if using long grain? Some people say yes and others say no
No. The loose tiny bits of starch on the rice helps thicken the pudding.
Takes patience and long time stirring but worth it Mcake a double patch because it’ll go fast
I’m eating Kozyshack rice pudding, found this and now I’m thrilled to not pay $4.99 a tub again!
Wonderful, except the “cook” time for me was more like 2 1/2 hours.
I didn’t know if I should have had a lid on it or not….?
Thank you.
May make again if I can figure it out.
Smooth and creamy and so easy. Love it
Just like Kozy Shack…classic and comforting. This will be my new go-to recipe for rice pudding. 👍
Think I put too much sugar